Roasted steak with date couscous

Cut the spring onions into thin rings. Finely chop the parsley and the fresh mint. Grate and squeeze the lemon. Squeeze the garlic over a deep plate. Stir in el hanout and half of the olive oil. Roll the steaks through and leave for 5 minutes. Cut the dates, remove the seeds and cut 6 dates into pieces. Halve the remaining dates.

In a bowl, mix couscous with dada pieces, spring onions, two thirds of the parsley, half of mint, lemon zest, lemon juice, the other half of the olive oil and some salt. Pour in so much boiling water that the couscous is under 1 cm. Let the couscous heat for 10 minutes. Fry the steaks in a hot grill pan in 4-6 minutes brown and inside rosé, turn the steaks after 2-3 minutes.

Garnish the couscous with dates, parsley and mint. Serve the steaks with the herb butter. Give the couscous.