• Pour the couscous and stock powder into a bowl.
• Stir in 200ml boiling water (500ml for 4p).
• Cover with a plate or cling film. 
• Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion.
• Quarter the lime. 
• Roughly chop the chives (use scissors if you prefer).
• Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
• Cut the tomatoes into 2cm chunks.

• Place a pan over high heat with a drizzle of oil.
• When pan is very hot, add the beef strips and season with salt and pepper. 
• Sear until browned, shifting as they colour, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is cooked when the outside is browned.
• Once cooked, remove from the pan and set aside.

• Return the pan to medium-high heat with a drizzle more oil if necessary.
• Fry the onion until softened, stirring occasionally, 3-4 mins. Season with salt and pepper.
• Add the teriyaki sauce along with 50ml water (double for 4p). Allow to warm through for 2-3 mins.
• In the final 2 mins of cooking time, add the beef strips back to the pan and cook until warmed through.
• Taste and season with salt and pepper, if required.

• Meanwhile, fluff up the couscous with a fork.
• Stir through the sweet chilli sauce, cucumber and tomato.
• Season to taste with salt, pepper and lime juice.

• Divide the couscous between bowls.
• Top with teriyaki beef strips. 
• Sprinkle over the chives.
• Serve any remaining lime wedges alongside.