Mix 3 tbsp orange marmalade with 1 tbsp orange juice. And if you like, toss a handful of frozen peas or sweetcorn in too.
Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.