Step 1

Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place tomato, cut-side up, on the tray. Spray with oil and season with pepper. Roast for 6 minutes or until soft.

Step 2

Meanwhile, sprinkle the steak with half the cumin. Heat a large non-stick frying pan over high heat. Spray with oil. Cook the steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2-3 minutes to rest.

Step 3

Place the couscous in a heatproof bowl. Pour over the water. Cover. Set aside for 3-4 minutes. Use a fork to separate grains.

Step 4

Cook the peas in a saucepan of boiling water for 1-2 minutes or until tender. Refresh under cold running water. Drain.

Step 5

Whisk the orange juice, honey and remaining cumin in a jug. Add the honey mixture, tomato, peas, onion and mint to the couscous. Toss to combine.

Step 6

Thinly slice the steak. Divide the couscous mixture among serving bowls. Top with the steak and pistachio.