Moroccan beef tenderloin on couscous with herb salsa

This is an easy, but very tasty recipe. Looks good too. Really has the WOW factor :-)

Ingredients

1 packet	Eye fillet of beef (Main)
1 cup	Couscous
½ tsp	Allspice
½ tsp	Ground cinnamon
1 tsp	Ground cloves
1 tsp	Ground cardamom
1 tsp	Ground ginger
1 tsp	Ground cumin
1 tsp	Black pepper
½ tsp	Sugar
2 tsp	Sea salt
1 Tbsp	Paprika
1 cup	Fresh parsley
1 cup	Fresh coriander
10 leaves	Mint
2 cloves	Garlic
1 cup	Pitted green olives
2 large	Red capsicums, roasted and peeled
1 Tbsp	Lemon juice
½ cup	Olive oil

Directions

1. To make rub, combine ingredients (from allspice to paprika). Season tenderloin with rub; leave for 15 minutes. Sear tenderloin on a preheated barbeque, 1-2 minutes each side. Transfer to a 200C oven and bake for 10-12minutes for medium-rare. Rest, covered with foil, for 5minutes.
2. Put couscous in a heatproof bowl. Add 1 and 1/4 cups boiling water. Stir; cover. Stand until liquid is absorbed. Remove cover, fluff couscous with a fork.
3. Meanwhile, to make salsa, finely chop parsley, coriander, mint, garlic, green olives and roasted capsicums. Add lemon juice, whisk in olive oil. Season
4. Add half the salsa to couscous. Toss; season. Assemble couscous on a platter. Thinly slice the tenderloin and lay slices on top of the couscous. Drizzle remaining salsa over the entire dish.