At least an hour before (or more) you are ready to cook, rub steak with ras el hanout and salt on both sides. Lightly drizzle with olive oil. Cover and let sit in the refrigerator until ready to cook. Remove to counter at least 30 minutes before cooking steak.

To cook steak heat grill pan over medium high heat. Add 2 tbsp of olive oil and add steak. Get a good sear on one side then turn over cooking til desired doneness. Remove from pan, let rest on plate covered for 5 minutes. Thinly slice and set aside.

Add 1 tbsp olive oil, chicken stock and lemon juice to a medium sized pot. Bring to a boil on stove and remove from heat. Stir in couscous, a pinch of lemon zest, pinch of salt and pepper, and let stand for five minutes Fluff with a fork, taste for seasoning adding more salt and pepper as needed.

To serve, spread couscous out on a platter. Sprinkle on sliced scallions, chick peas, mint and parsley. Top with sliced steak. Add pepitas and leftover lemon zest.