Chermoula Beef & Carrot Couscous

Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook, until softened, 5-6 minutes. Transfer to a plate. Return the saucepan to the heat, add the water and stir in the garlic & herb seasoning. Bring to the boil and add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1-2 minutes. Stir through the honey, butter and diced tomatoes with garlic & olive oil and simmer, stirring occasionally, until thickened, 2-3 minutes. Season to taste.

In a small bowl, combine the Greek yoghurt, lemon zest and season with salt and pepper.

TIP: Add more or less lemon zest to taste.

In a medium bowl, combine a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Add the baby spinach leaves and cucumber. Toss to coat.