Moroccan beef

1 In a small jug, combine half the orange juice and 2 teaspoons of Moroccan seasoning. Place steaks in a shallow, non-metallic dish and pour over orange juice mixture. Cover. Set aside for 20 minutes to marinate.

2 Combine remaining orange juice, remaining seasoning and honey in a small bowl. Set aside. Place couscous in a large heatproof bowl. Pour water over. Cover and set aside for 3 minutes.

3 Brush a chargrill, frying pan or barbecue with oil and heat over a high heat. Drain steaks and discard excess marinade. Grill each side for 3 minutes, or until cooked to your liking. Remove from heat, cover loosely with foil and set aside for 3 minutes to rest.

4 Meanwhile, blanch or steam beans and broccolini for 2 minutes, or until just tender. Drain.

5 Add orange juice mixture and onion to couscous. Stir with a fork to separate grains. Divide couscous among plates and top with steak. Serve with beans, broccolini and lime wedges (if using).