Speedy Steak Supper

I vaguely remember the days of having a long, hot, deep bubble baths with a cold G&T in hand. The bliss of soaking and sipping. Washing the work strains and stresses away...pause, fast forward to present day. My bath is a quarter full of lukewarm water and I am sharing it with a small wriggly toddler, eight squeezy octopuses, five fairies, three ducks, two cars and a giraffe. No time for relaxing, need to get unwilling toddler out of bath, dressed, brushed, bedded and produce a meal for husband that will be arriving from work starving at any moment. Supper coming up in 15 minutes, seriously 15 minutes.

Lamb steaks or duck breasts can be substituted for the beef steaks, both meats work superbly well with these flavours.

Ingredients
2 steaks
150g couscous (75g per person)
Half a pomegranate
A handful of chopped mint
1 tbsp olive oil
1 lemon
Black pepper
Salt

Method
Put the couscous into a large bowl with a drizzle of olive oil and just enough boiling water to cover the couscous. Cover the bowl with a plate and set aside.

Season the steaks with black pepper and salt. Put the steaks into a very hot griddle pan. Cook for about 6 minutes in total, turning every minute. This will give you a lovely pink steak, around 8 minutes will give you a more medium/well done steak. Set steaks aside on a board to rest.

Now, deseed the half pomegranate and finely chop the mint. Take the plate off the couscous and fluff with a fork. Add the pomegranate seeds, chopped mint, olive oil, a good squeeze of lemon, black pepper and salt. Taste and tweak accordingly.

Put a nice big heap of couscous on a plate, slice steak and lay on top of couscous. I like to drizzle the resting juices of the meat over the steak for more flavour. Garnish with mint leaves and tuck in!

Serves 2.