100 g Beef steak 100 g couscous seeds 80 g Baby spinach 1 garlic clove 1 tablespoon Coriander leaves 1 teaspoon Cumin seeds 10 g Butter 180 mL Beef broth 30 mL Olive oil 15 mL Vegetable oil 15 mL balsamic vinegar 1 pinch Salt 1 pinch Pepper Peel and slice the garlic thinly. Rinse, dry and chop the coriander. In a saucepan, bring the broth to a boil. In the meantime, wash and drain the spinach. In a salad bowl, mix them with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Add salt and pepper. Pour the couscous in a bowl, pour the hot broth in and cover tightly. Let it stand for 4 or 5 minutes, until the complete absorption of the broth. Then separate the couscous seeds with a fork. In the meantime, heat the butter in a frying pan, add the garlic, cumin seeds and cook them for 2 minutes. Then add the semolina, coriander, pepper and salt. Stir and cook for 2 more minutes. Grill the steak in an oiled and very hot frying pan over high heat for 2 minutes on each side or according to your taste. Lay it on the cooked semolina. Serve the beef and garlic couscous along with the baby spinach salad. Two types of oil you should always have in your kitchen: olive oil and canola oil.