HelloHero: One-Pan Pesto Plant-Based Mince Couscous

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince and lemon pepper seasoning, breaking up with a spoon, until just browned, 4-5 minutes (it will finish cooking in step 3!). Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic paste and cook until fragrant, 1 minute. TIP: The seasoning will char in the pan, this adds to the flavour!

• Return veggie mince to pan, then add red pesto, stirring to coat. Add the water, couscous and vegetable stock. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and veggie mince is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.