Step 1

Heat a chargrill on medium-high. Rub steaks with half the oil and sprinkle with the Moroccan seasoning. Cook for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.

Step 2

Meanwhile, place the couscous in a heatproof bowl. Add the date and apricot and stir to combine. Stir in the boiling water. Cover with plastic wrap and set aside for 4-5 mins or until the liquid is absorbed. Use a fork to separate the grains.

Step 3

Add the almond, lemon juice and remaining oil to the couscous mixture and stir to combine. Season.

Step 4

Thickly slice steaks. Divide couscous mixture evenly among serving plates with rocket and mint. Top with steak.