Couscous with diced tomato, spring onion and parsley

Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chilli pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside. In a large wok over medium-high heat melt the margarine, add the beef and cook, stirring until cooked through (3-5 minutes) Remove the beef from the wok and set aside. Allow the liquid in the pan to reduce until thickened (about 4 minutes).

Add the garlic and spring onions and cook for 1 minute more. Add the mushrooms and cook for 2-3 minutes more.

Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp but tender (2 minutes).

Return the beef to the wok and toss to combine. Serve with noodles or basmati rice.

Place the couscous in a large bowl. Add the Flora Gold. Melt the vegetable bouillon in the hot water. Stir the water into the couscous, cover and leave to stand for 3 minutes.

Fluff up with a fork, and stir in the herbs and tomatoes and adjust the seasoning. Serve on a large platter or in a bowl and sprinkle with additional chopped herbs.