Honey Chermoula Beef

a) Put the couscous in a bowl.

b) Pour the boiled water for the couscous (see pantry for amount) from your kettle into the bowl and stir in half the chicken stock paste.

c) Cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the pepper and fry until starting to soften, 2-3 mins. 

c) Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Add the garlic, chermoula spice mix and lemon & herb seasoning to the pan. Cook until fragrant, 30 secs.

b) Stir in the passata and remaining chicken stock paste. Bring to a boil, then lower to a simmer.

c) Cook until the sauce has thickened slightly, 3-4 mins.

a) Meanwhile, once the couscous is ready, fluff it up with a fork.

b) Add a drizzle of olive oil, the lemon zest and a squeeze of lemon juice. Stir to combine. 

b) Just before you're ready to serve, add the honey and a squeeze of lemon juice to the beef mixture. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

d) Cook until glossy, 1 min. Taste and season with salt and pepper.