Middle Eastern Beef Tagine

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the diced beef with a pinch of salt and pepper and cook, tossing, until browned, 3-4 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and parsnip, stirring, until softened, 4-5 minutes. Add the chermoula spice blend and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the brown sugar, chopped tomatoes, chickenstyle stock powder, water (for the sauce) and the butter. Stir to combine, cover with a lid (or foil), then reduce the heat to medium and simmer until thickened slightly, 10 minutes. Remove the lid, then add the silverbeet and return the beef to the pan. Cook until the silverbeet is wilted, 2-3 minutes. Season to taste.

While the tagine is cooking, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the water (for the couscous) and a pinch of salt, then bring to the boil. Add the couscous and currants (see ingredients) and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, place the Greekstyle yoghurt in a small bowl, then season.