Moroccan Beef Mince

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, for 3-4 minutes or until golden. Transfer to a plate and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic, chermoula spice blend and long red chilli (if using) and cook for 1-2 minutes, or until fragrant. Add the beef mince and cook for 3-4 minutes, or until browned. Add the capsicum, diced tomatoes and water (for the sauce) and crumble in the beef stock cube. Bring to the boil, then reduce the heat to medium and simmer for 10-15 minutes, or until slightly thickened.

While the beef is cooking, finely chop the coriander and parsley. Juice the lemon. In a medium bowl, combine the Greek yoghurt, 1/2 the coriander and parsley and lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste preference. Season with salt and pepper. Set aside.

Once the beef has thickened, season with salt and pepper and stir through the baby spinach leaves.

In a medium saucepan, bring the water (for the couscous) and the salt (use suggested amount) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Add the remaining coriander and parsley to the couscous. Add lemon juice (2 tsp for 2 people / 1 tbs for 4 people) and fluff up with a fork.