Quick Middle Eastern Beef & Tahini

• Grate carrot. Finely chop tomato. Pick and thinly slice mint leaves. • In a medium saucepan over a medium-high heat, melt butter. • Add carrot and cook until softened, 2 minutes. Add garlic paste and cook until fragrant, 1 minute. Add the water (for the couscous) and chicken-style stock powder, then bring to the boil. • Add wholemeal 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 baby spinach leaves.