Speedy Moroccan Spiced Beef

While the water is boiling, finely chop the cucumber. Finely chop the tomato. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!).

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Souk Market spice blend and tomato paste and cook for 1 minute or until fragrant. Add the water (for the beef) and crumble in the remaining chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 1-2 minutes or until slightly thickened.

While the beef is cooking, combine the cucumber, tomato and mint in a medium bowl. Drizzle with a little olive oil and add the vinegar. Crumble in 1/2 the fetta, season with salt and pepper and toss to coat. Stir the toasted slivered almonds through the couscous.