Ras el Hanout Beef & Carrot Couscous

Heat a medium saucepan over a medium-high heat with the butter and a drizzle of olive oil. Cook the carrot until softened, 2 minutes. Add the water and beef-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

In a small bowl, add the tomato, mint, a drizzle of white wine vinegar and a drizzle of olive oil. Season with salt and pepper, then stir to combine. Set aside. In a medium bowl, combine the ras el hanout spice blend, 1/2 the garlic and a drizzle of olive oil. Add the beef strips and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the remaining garlic until fragrant, 1 minute. Transfer to a second small bowl. Add the Greek-style yoghurt to the garlic oil mixture and stir to combine. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli until tender, 5-6 minutes. Transfer to a plate. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned, 2-3 minutes (cook in batches if the pan is crowded). Remove from the heat and drizzle with some honey. Season to taste.