• Place your beef strips in a bowl. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
• Add the soy sauce and a pinch of salt and pepper.
• Leave aside to marinate.

• Trim the cucumber, quarter lengthways then chop widthways into small pieces. Add to a bowl along with the yoghurt and season to taste with salt and pepper.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot then coarsely grate (no need to peel).
• Halve the cherry tomatoes.
• Finely chop the parsley (stalks and all).

• Zest and quarter the lemon.
• Add the couscous, lemon zest and ¼ tsp salt (double for 4p) to a medium bowl.
• Pour in 200ml boiling water (500ml for 4p).
• Give it a stir, cover with a plate or cling film and leave aside for 10 mins or until ready to serve.
• Once ready, stir the grated carrot through the couscous. Season to taste with salt and pepper.

• Meanwhile, mix 3 tbsp oil (double for 4p) with the juice of half the lemon wedges in a large bowl.
• Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
• Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, remove the beef strips from the marinade and fry until browned, shifting as they colour, 2-3 mins.
• When 1 min of cooking time remains, add any marinating juices from the bowl to the pan. IMPORTANT: Meat is safe to eat when the outside is browned.

• When everything's ready, fluff up the couscous with a fork and divide between bowls. 
• Top with tomatoes and cooling cucumber.
• Finish with the beef strips and a drizzle of the chimichurri sauce. 
• Serve with remaining lemon wedges on the side for squeezing over.