Greek-Style Lamb & Leafy Couscous

• Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While the couscous is cooking, wipe out the frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Finely chop garlic. Roughly chop cucumber and baby leaves. Thinly slice tomato into rounds.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside. • In a medium bowl, add cucumber, tomato, a pinch of salt and pepper and a drizzle of white wine vinegar and olive oil. Toss to combine.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add garlic & herb seasoning, tomato paste, dried oregano (see ingredients) and remaining garlic and cook until fragrant, 1 minute. • Add the water and simmer until slightly thickened, 1 minute. Season to taste.