Spiced beef couscous salad

Instructions

1 Spray a grill pan with cooking oil and set over a medium–high heat. Cook pumpkin and onions, turning, for 6-8 minutes or until golden and tender. Transfer grilled vegetables to a large bowl.

2 Sprinkle both sides of steak with seasonings and cook, turning once, for 3-4 minutes each side or until done to your liking. Transfer to a plate, cover with tinfoil to keep warm and set aside.

3 Place couscous in a large heatproof bowl. Add 1½ cups boiling water, cover and set aside for 5 minutes or until couscous has absorbed water. Use a fork to separate and fluff couscous grains. Add half the coriander.

4 Meanwhile, bring a medium-sized saucepan of water to the boil. Add beans and cook for 1 minute or until just tender. Refresh beans in cold water then drain well.

5 Cut steak in thin slices. Divide couscous among plates. Top with steak, grilled veges and beans.

6 Drizzle salad with balsamic dressing, garnish with remaining coriander and serve.