Mild Indian Beef & Veggie-Packed Couscous

• Meanwhile, discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, mild North Indian spice blend, a pinch of salt and a drizzle of olive oil. Set aside.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Boil the kettle.

• Meanwhile, place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 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. • When the couscous is done, add the roasted veggies, baby spinach leaves, 1/2 the butter and a drizzle of white wine vinegar and olive oil. Season to taste and toss to combine.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, return all the beef to the pan, then add remaining butter and toss beef to coat.

TIP: Cooking the meat in batches over a high heat helps it stay tender.