Herb-Spiced Beef & Jewelled Couscous

Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Cook the carrot and 1/2 the garlic, stirring, until softened, 2-3 minutes. Add the water, chicken-style stock powder and diced dried dates (see ingredients). Bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork, then stir through the lemon zest and baby spinach. Season to taste and set aside uncovered.

While the couscous is cooking, 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 bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans with a splash of water until just tender, 3-4 minutes. Transfer to a plate. While the greens are cooking, combine a drizzle of olive oil, the garlic & herb seasoning and the remaining garlic in a medium bowl. Add the beef strips and toss to coat.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Return the green beans to the pan and toss until warmed through, 1 minute. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.