Dinner: Moroccan Beef and Spiced Lentil Rice / Lunch: Moroccan Beef and Couscous

While the rice is cooking, bring a kettle of water to the boil. Slice the cucumber into half-moons. Slice the cherry tomatoes in half. Pick and roughly chop the mint leaves. Slice the lemon into wedges.

In a medium bowl, combine the cucumber, cherry tomatoes, baby spinach leaves and mint. Season with salt and pepper and toss to combine.

In a separate medium bowl, place the couscous. In a small jug, combine 2/3 cup boiling water with 1/2 a crumbled chicken stock cube, then add to the couscous and stir to combine. Immediately (to make sure you catch the steam) cover with a plate and leave for 5 minutes or until all the water is absorbed. Fluff up with a fork then set aside, uncovered.

While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the Souk Market spice blend and tomato paste and cook until fragrant, 1 minute. Add the water (for the beef) and crumble in the remaining chicken stock (2 cubes for 2 people / 3 cubes for 4 people). Simmer until slightly thickened, 3 minutes. Season to taste with salt and pepper.

Reserve two portions of the Moroccan beef (about 1 cup), two portions of the salad, two lemon wedges and 1/2 the fetta for lunch.

Stir the crispy shallots through the cooked rice. Divide the rice and lentils between bowls and top with the remaining Moroccan beef. Top with a dollop of Greek yoghurt and serve the remaining salad on the side. Squeeze the remaining lemon wedges over the salad and crumble over the remaining fetta.