Prepare the couscous according to the package instructions and set it aside once ready.

Meanwhile, cut the cucumber in half lengthwise and then into thin slices. Slice the spring onions into very thin rings and pick the mint leaves, then cut them into thin strips.

Scrub the lemon clean, grate the yellow zest, and squeeze the juice from half of the lemons.

In a large bowl, mix the cucumber, spring onions, mint, pomegranate seeds, lemon juice, lemon zest, olive oil, and Greek yogurt with the couscous. Season with salt and pepper.

Heat a small knob of butter in a pan over high heat.

Pat the steak dry with paper towels and season generously with salt and pepper. Fry the steaks in the hot butter to your desired doneness.

Once cooked, slice the steaks against the grain into strips.

Divide the couscous salad over the plates and arrange the sliced steak nicely on top. Season with freshly ground black pepper and, if desired, extra salt. Enjoy!