Herbed Honey & Sesame-Coated Beef

While the veggies are roasting, heat a large saucepan or deep frying pan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the pan with boiling water, then add the chicken-style stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.

While the couscous is cooking, finely chop the garlic. In a medium bowl, combine the garlic, dried oregano and a drizzle of olive oil. Season, then add the beef strips and toss to coat. Set aside. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl, then add the honey and stir to combine. Set aside.

Return the empty frying pan to a high heat with a drizzle of olive oil. Cook the lamb, tossing, until browned, 2-3 minutes (cook in batches if your pan is getting crowded). Reduce the heat to medium, then add the honey-sesame mixture and cook, tossing, until the lamb is well coated and cooked through, 1 minute.

Add the roasted veggies and baby spinach leaves to the couscous. Toss to coat and season to taste.