Trim the meat of all fat.
Finely chop olives and combine with lemon rind, Italian Herbs, pepper and olive oil.
Rub this mixture over the fillet.
Bake in a preheated oven at 170°C for 30 minutes, or until meat is cooked to your liking.
For the salad: Dissolve the stock pot into the boiling water.
Combine couscous with the stock, cover with cling film and allow to stand until stock is absorbed.
Heat the olive oil in a pan and sauté the onions until soft.
Add the mange touts, baby spinach, and lemon juice to the pan and cook for 4 minutes, then add the couscous to heat through.
To serve, place the couscous on serving plates, slice the fillet thickly, and place on the couscous and serve with lemon wedges.