Beef Koftas and Middle Eastern Style Veg

Put the couscous in a bowl. Pour the boiling water for the couscous (see ingredients for amount) and half the chicken stock paste into the bowl, cover tightly with cling film or a lid and leave to the side for 10 mins or until ready to serve.

Meanwhile, pop the breadcrumbs into a medium bowl. Add the water for the breadcrumbs (see ingredients for amount), half the cumin, half the paprika and season with salt and pepper. Add the beef mince. Mix with your hands until combined and shape into 2 sausage shapes per person. Flatten to make koftas and thread a skewer into each one. Pop onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The koftas are cooked when no longer pink in the middle.

Heat a frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour. Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

Once the courgette is charred, pop the pan back on medium heat with a drizzle of oil. Add the remaining cumin, paprika and chicken stock paste, tomato puree, water for the sauce, sugar (see ingredients for both amounts) and half the tomatoes. Bring to the boil. Reduce the heat and simmer until slightly thickened, 5-6 mins, then stir in the charred courgettes.