Herby Beef & Veggie Couscous

• In a medium bowl, combine Italian herbs, half the garlic and a drizzle of olive oil. Add beef strips, tossing to coat. Season generously with salt and pepper.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add remaining garlic and cook until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• While the couscous is cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When the oil is hot, cook beef strips, tossing, in batches, until browned, 1-2 minutes.

TIP: Cooking the beef in batches over high heat helps it stay tender.

• Stir baby spinach leaves and tomato through the couscous. • Add a drizzle of olive oil and the white wine vinegar. • Season, then toss to combine.