2 tablespoons Paracombe olive oil

4 x Carnevore' Sirloin Steaks

Lemon rind, finely grated

Lemon juice, 1/2 cup

Dry white wine, 2/3 cup

Water, 1 cup

Red onion, 1 small, finely chopped

Couscous, 2 cups

Fresh mint, 1/2 cup, coarsley chopped

Fresh flat leaf parsley, 1/4 cup

Toasted pepitas, 1/4 cup

Yoghurt, 1/3 cup

Lemon wedges to serve

Sea Salt and Cracked Pepper 

1.Heat oil in a large pan or on the BBQ plate. Season meat with sea salt and cracked pepper. Cook steaks to your liking.

2. Wipe pan clean, then add rind, juice, wine and the water to the pan. Cover, bring to the boil then remove from heat. Add onion, Couscous to pan, cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally. Stir in herbs and Pepitas. Season to taste.

3. Serve the couscous topped with the steak sliced and drizzled with yoghurt. Serve with lemon wedges.