Ras El Hanout Beef & Veggie Bowl

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a medium bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Add the tomato paste (see ingredients), ras el hanout, a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute. Add the water (for the sauce) and beef-style stock powder and simmer until thickened slightly, 2-3 minutes. Remove from the heat, then stir through the roasted veggies. Season to taste.

While the beef is cooking, add the water (for the couscous) and chicken-style stock powder to a medium saucepan and bring to the boil. Add the couscous 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, then stir through the baby spinach, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste.