Chermoula Beef Bowl

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 5-6 minutes. Transfer to a plate. Return the saucepan to a medium-high heat. Add the water and garlic & herb seasoning. Bring to the boil, then add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water has absorbed, 5 minutes. Fluff the couscous up with a fork, then stir through the onion and carrot.

While the couscous is cooking, combine the yoghurt, lemon zest and a pinch of salt and pepper in a small bowl. TIP: Add as much or as little lemon zest as you like depending on your taste preference.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic and chermoula spice blend and cook until fragrant, 1-2 minutes. Stir through the honey and chopped tomatoes, then bring to a simmer, stirring occasionally, until thickened, 2-3 minutes. Season to taste.

In a medium bowl, combine a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt. Add the baby spinach leaves and cucumber. Toss to coat.