Preheat your grill to its highest setting. Squeeze the harissa paste into a bowl. Add 1 tbsp honey and 1 tbsp olive oil and whisk with a good pinch of salt. Add the beef strips to the bowl and stir to coat them well in the marinade. Set to one side.

While the beef is marinating, fill and boil the kettle. Tip the couscous into a heatproof bowl. Using a pair of scissors, snip in the apricots. Add a good pinch of salt and pepper. Pour over 200ml hot water from the kettle and cover the bowl with a plate. Leave to steam cook.

Peel and thickly slice the onion, separating the sliced into petals. Halve the pepper and scoop out the seeds and membrane. Chop the pepper into small pieces. Tumble the beef and veg onto a foil lined baking tray, arranging the ingredients in a single layer. Slide under the grill for 10 mins, turning the beef and veg over after 5 mins.

Finely chop the mint leaves. Peel most of the skin from the cucumber (it can be bitter). Chop the cucumber into small chunks. When the couscous has steam cooked for at least 10 mins, fluff it with a fork. Add the chopped mint and cucumber and stir.

When the beef has cooked for a total of 10 mins, remove it from under the grill. The beef and veg should be lightly charred and the beef cooked through. Serve the beef and veg on top of the fluffy mint, apricot and cucumber couscous.