Chermoula Beef Strips & Carrot Couscous

Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Add the carrot and cook until softened, 2 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and beef-style stock powder and bring to the boil. 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 is absorbed, 5 minutes. Fluff up with a fork.

In a small bowl, add the tomato, white wine vinegar, 1/2 the mint and a drizzle of olive oil. Season with salt and pepper, then stir to combine. Set aside. In a medium bowl, combine the tahini (see ingredients) and water (for the dressing). Set aside.

In a second medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the beef strips and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and cook until softened, 5-6 minutes. Transfer to the couscous and stir through. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 2 minutes. Season with salt and pepper.