1.Heat oil in large deep frying pan; rub beef with ras el hanout. Cook beef, uncovered, until cooked as desired, turning once only. Remove from pan, cover; stand 5 minutes, then slice thinly.
2.Meanwhile, add rind, juice, wine and the water to same cleaned pan; cover, bring to the boil then remove from heat. Add onion and couscous; cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in herbs and pepitas, season to taste.
3.Serve couscous topped with sliced steak and yoghurt.