Cheat's Lamb & Date Tagine

While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the brown onion and garlic. Roughly chop the baby spinach leaves. Cut the lemon into wedges. Pick and thinly slice the mint leaves.

In a medium saucepan, add the water(for the couscous) and the salt. Bring to the boil, then add the 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 has absorbed, 5 minutes. Fluff up with a fork, then stir through the baby spinach.

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the lamb mince and cook, breaking it up with a spoon, until browned, 4-5 minutes. Add the garlic, tomato paste, chermoula spice blend and diced dried dates (see ingredients) and cook, stirring, until fragrant, 1-2 minutes.

Reduce the frying pan to a medium heat, then add the beef-style stock powder and water (for the sauce). Stir, then simmer until slightly thickened, 3-5 minutes. Add a good squeeze of lemon juice and stir to combine. Season to taste. In a small bowl, combine the Greek-style yoghurt and mint, then season.

TIP: Add a splash more water if the sauce is too thick!