Moroccan Beef Tagine

Heat a large frying pan over a medium-high heat. Rub the premium beef rump steaks with half of the olive oil. Season with salt and pepper. Add the steaks to the pan and cook for 3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steaks. Transfer to a plate and cover with foil to keep warm.

Meanwhile, heat the remaining olive oil in the same frying pan. Add the red onion and cook for 5 minutes or until soft. Add the garlic, cumin & paprika spice mix and honey and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, covered, for 25-30 minutes or until the sauce is slightly thickened and the pumpkin is tender.

Thinly slice the rested steaks and gently stir through the tagine with the baby spinach. Simmer for 2-3 minutes and then remove from the heat.

Meanwhile, place the couscous in a medium bowl. Pour over the boiling water, stir with a fork, then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and half of the parsley.