Moroccan Beef & Lentil Rice for Dinner

While the rice is cooking, bring a kettle of water to the boil. Slice the cucumber into half-moons. Slice the cherry tomatoes in half. Pick and roughly chop the mint leaves. Slice the lemon into wedges. In a medium bowl, combine the cucumber, cherry tomatoes, mint and baby spinach leaves. Season with salt and pepper and toss to combine.

In a separate medium bowl, place the couscous. In a small jug, combine 2/3 cup boiling water with 1/2 a crumbled chicken stock cube, then add to the couscous and stir to combine. Immediately (to make sure you catch the steam) cover the bowl with a plate and leave until all the water is absorbed, 5 minutes. Using a fork, fluff up the couscous then set aside, uncovered.

While the couscous is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add the beef mince and cook, breaking up with a wooden spoon, until browned, 3-4 minutes. Add the Souk Market spice blend and tomato paste and cook until fragrant, 1 minute. Add the water (for the beef) and crumble in the remaining chicken stock (2 cubes for 2 people / 3 cubes for 4 people). Simmer until slightly thickened, 3 minutes. Season with salt and pepper.

Reserve two portions of the Moroccan beef (about 1 cup), two portions of the salad, two lemon wedges and 1/2 the fetta for lunch. Stir the crispy shallots through the cooked rice. Divide the rice and lentils between bowls and top with the remaining Moroccan beef. Top with Greek yoghurt and serve with the remaining salad. Squeeze the remaining lemon wedges over the salad and crumble over the remaining fetta.