Leave the meat to marinate in the oil with herbs and garlic one day before cooking. These need to be taken out of the fridge for an hour before use so that they are at room temperature, which will allow them to cook more evenly. Take a shallow frying pan, colour them all over, adding a little butter 10g after approximately 4-5 minutes. Once they are sealed and golden brown then you can either place the pan in the oven to cook or take them from the pan and place them onto a tray into the oven at 170°C. These will then take approximately 8-10 minutes to cook to a medium rare depending on the size.
For the couscous, place all the ingredients into a bowl, apart form the herbs, and add the boiling water. Cover with cling film and and leave to stand for 15 minutes. Than fluff up with a fork and add the fresh herbs along with the juice of 1 lemon.