Tender Beef & Sweet Pumpkin Tagine

Heat a medium frying pan over a medium-high heat. Rub the premium beef rump steak with half of the olive oil. Season with salt and pepper. Add the steak to the pan and cook for 3 minutes on each side for medium rare or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Transfer to a plate and cover with foil to keep warm.

Heat the remaining olive oil in the same frying pan. Add the brown onion and cook for 5 minutes or until so . Add the garlic, Moroccan spice and honey and cook for 1 minute or until fragrant. Add the pumpkin and cook, stirring, for 1 minute or until coated in the spices. Add the diced tomatoes and season with salt and pepper. Bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes or until the sauce is slightly thickened and the pumpkin is tender.

Thinly slice the rested steak and gently stir it through the tagine with the baby spinach. Simmer for 2-3 minutes and then remove from the heat.

Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove wrap and fluff the couscous with a fork. Stir through the butter and parsley (reserving a small amount for a garnish).