1. Cook the steaks in a hot frying or griddle pan for 2-3 minutes each side, or until cooked to your liking. Allow to cool.
2. Place the couscous and sultanas in a big heatproof bowl. Pour over 400ml (13fl oz) boiling water, cover with clingfilm and set aside for 7-10 minutes.
3. Meanwhile, heat the oil in a large frying pan over a moderate heat, then add the pine kernels
and cook, stirring, until golden. Add the garlic, courgette, pepper, spring onions, chilli and cumin. Cook, stirring, for about 5 minutes, or until the vegetables are just tender.
4. Stir the mixture into the couscous, then add the herbs, tossing well to
fluff up the couscous.
5. Season to taste with salt and pepper. Set aside to cool, then just before serving, fluff up the couscous and drizzle with the extra virgin olive oil. Slice the steak thinly and top the couscous with the slices. Serve
at room temperature.