• In a large saucepan, add the water and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, roughly chop capsicum, tomato and cucumber. • Heat a large frying pan over a medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a small bowl and set aside. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine Tunisian seasoning and a drizzle of olive oil. Add beef strips and turn to coat. • Return the frying pan to a medium-high heat with a drizzle of olive oil. When pan is hot, cook beef strips, tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. • While the beef is cooking, add capsicum, tomato, cucumber to cooked couscous. Drizzle with olive oil and season to taste. Mix well.

• Divide veggie couscous between bowls and top with Tunisian beef. • Garnish with toasted pumpkin seeds. Serve with a dollop of garlic dip.