Sticky Moroccan Beef & Veggie Couscous

• In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat. • Cook courgette until tender, 2-3 minutes. Add carrot and cook until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder and the water, and bring to the boil. Add couscous, then stir to combine. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return 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, then add apricot sauce and a splash of water, tossing to coat.

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