[Mediterranean Diet] Smokey Beef & Roast Veggie Couscous

• When veggies have 10 minutes remaining, in a medium saucepan, combine the water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and chicken-style 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.

• Meanwhile, in a medium bowl, combine beef strips, Nan's special seasoning, a drizzle of olive oil and a pinch of pepper. • In a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Remove pan from heat and add the honey, tossing to coat.

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

• To couscous, stir through roast veggies and baby spinach leaves with a drizzle of the white wine vinegar and olive oil. Season to taste.