Garlic & Herb Beef Strips

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. In a medium bowl, combine the garlic & herb seasoning, garlic and a drizzle of olive oil. Season with salt and pepper. Add the beef strips and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

While the couscous is cooking, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, in batches, tossing, until browned, 1-2 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Add the roasted veggies, baby spinach, a drizzle of olive oil and the white wine vinegar to the couscous. Season with salt and pepper and toss to combine.