Roast Beetroot, Beef & Chermoula Couscous Salad

• Meanwhile, grate carrot.
• Finely chop garlic.
• Slice lemon into wedges.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add carrot and cook, stirring, until softened, 2-3 minutes. Add garlic and chermoula spice blend and cook until fragrant, 1 minute.
• Add the water and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
• In a small bowl, combine harissa paste, Greek-style yoghurt and a splash of water. Season to taste.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Once couscous is done, add spinach and rocket mix, flaked almonds, a squeeze of lemon juice and some marinated goat cheese oil (1 tbs for 2 people / 2 tbs for 4 people). Toss to combine.