Warm Moroccan beef and couscous salad

1 Coat beef strips in seasoning. Heat a barbecue hotplate or non-stick frying pan to a medium-high heat and spray with olive oil. Cook beef in batches for 2-5 minutes or until browned.

2 Meanwhile, prepare couscous according to packet directions, using hot stock in place of water. Fluff the grains with a fork. Add lemon zest, juice and diced red onion to couscous. Toss gently to combine.

3 Divide rocket, grated carrot and roasted capsicum among 4 serving bowls. Top with couscous, beef and a dollop of tzatziki or dip.