Soak the porcini mushrooms for approx. 30 mins., drain, retaining the mushroom water in a pan. Bring the mushroom water to the boil. Mix the couscous and salt in a bowl, pour the boiling mushroom water over the top, cover and leave to absorb for approx. 5 mins., separate with a fork.
Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 6 mins., stirring occasionally. Add the onions and the soaked mushrooms, stir fry for approx. 4 mins., season, remove. Add a dash of oil to the same pan, if necessary, and heat up. Season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins.
Combine the balsamic, oil and honey, season, mix into the couscous. Mix the apple, artichokes and cashew nuts into the couscous along with the mushrooms, carve the meat and place on top.