Double Cheat's Venison, Beef & Currant Tagine

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop onion and garlic. Roughly chop baby leaves and parsley. Cut lemon into wedges.

• In a medium saucepan, add water (for the couscous) and the salt. Bring to the boil, then add 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 baby leaves.

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. • Add venison & beef mince and cook, breaking it up with a spoon, until browned, 3-4 minutes. • Add garlic, tomato paste, chermoula spice blend and currants and cook, stirring, until fragrant, 1-2 minutes.

• Reduce the heat to medium, then add 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 Greek-style yoghurt and parsley. Season to taste. TIP: Add a splash more water if the sauce is too thick!