Lamb steaks with giant couscous

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  Heat 2 tbsp of olive oil in a frying pan, add the couscous and fry until golden.

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  Stir in the garlic and cook for a minute, then add half the chicken stock and stir until absorbed.

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  Keep adding more stock, stirring, until the couscous is tender (you might not need it all).

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  Add the courgette and cook for a few minutes, then stir in the mint and a squeeze of lemon.

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  Oil the lamb steaks and season well.

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  Heat a griddle or frying pan to medium-hot, sear the steaks for 3-4 minutes each side then rest for 5 minutes.

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  Slice and serve with the couscous.