Middle Eastern Beef & Carrot Couscous

Heat a medium saucepan over a medium-high heat. Melt the butter. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through the baby spinach leaves.

While the couscous is cooking, combine the tomato, 1/2 the mint, the white wine vinegar and a drizzle of olive oil in a small bowl. Add a pinch of salt and pepper. Stir to combine and set aside. In a medium bowl, combine the tahini (see ingredients list) and water (for the dressing). Set aside.

In a large bowl, combine the beef strips, chermoula spice blend and a drizzle of olive oil.

Heat a large frying pan to a high heat with a drizzle of olive oil. Add the beef strips in batches, tossing, until browned, 2 minutes. Season with a pinch of salt and pepper.