Middle Eastern Spiced Beef

Add the cauliflower to an oven tray lined with baking paper with a drizzle of olive oil, the salt and a pinch of pepper. Roast in the oven for 20-25 minutes, or until golden.

Meanwhile, heat a large frying pan over a medium high heat and add a drizzle of olive oil. Add in the brown onion and garlic and cook for 3-4 minutes, or until the onion is soft. Tip: Garlic burns easily, so make sure you keep an eye on it. Add in the beef mince and cook for 5-6 minutes, breaking up with a wooden spoon or until brown. Add in the Middle Eastern spice blend, and season with salt and pepper. Add in the red capsicum to the beef mixture along with the passata. Turn the heat down and simmer on low for 10-15 minutes, or until the sauce has thickened.

Meanwhile turn the kettle on and place the cous cous in a large bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling film, leave to sit for 5 minutes. Remove wrap and fluff the couscous with a fork.

Add the cauliflower to the cous cous, with 1/2 the coriander and 1/2 the parsley. Season with salt and pepper. Drizzle with olive oil and 2 tsp of lemon juice for 2 people and 1 tbs for 4 people. Tip: Add as much or as little lemon juice as you like depending on tast preferences.