Creamy Coconut Beef Tagine

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook diced beef and a pinch of salt, tossing once, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook the beef in batches to ensure it browns nicely and doesn't stew.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until tender, 4-5 minutes.

• Reduce heat to medium, then add chermoula spice blend, ras el hanout, tomato paste and 1/2 the garlic, stirring, until fragrant, 1 minute. • Add coconut milk, water (for the sauce), beef-style stock powder and the brown sugar and simmer until reduced slightly, 2-3 minutes. • Remove from heat and stir through baby spinach leaves. Season to taste.

• In a medium saucepan, melt the butter over medium-high heat. Add remaining garlic and cook until fragrant, 1 minute. • Add the water (for the couscous) and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.