Herby Beef & Wholemeal Veggie Couscous

• In a medium bowl, combine Italian herbs, 1/2 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 wholemeal couscous and stir to combine. Cover with a lid and remove from the 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 oil is hot, cook beef strips, in batches, until browned, 1-2 minutes.

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

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