Ras El Hanout Beef & Couscous

Meanwhile, combine the beef strips, ras el hanout, honey and a drizzle of olive oil in a large bowl. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the beef strips in batches, tossing, until fragrant, 2-3 minutes. Remove from the heat.

Roughly chop the tomato, cucumber and baby spinach leaves. Pick and thinly slice the mint leaves. Divide the garlic aioli between two containers, drizzle with olive oil and season to taste. Stir to combine. Add the tomato, cucumber, spinach and mint to the dressing. Divide the couscous and beef between two separate microwavable containers. Refrigerate.