Moroccan Eastern Beef Stew

Halve, then remove the core from the red pepper and thinly slice. Remove the top and bottom from the courgette. Slice into 1cm thick rounds. Roughly chop the coriander (stalks and all). Zest the lemon.

Once the beef has browned, add the pepper. Stir together and cook until starting to soften, 6-7 mins. Add the chermoula, stir and cook for 1 minute more. Pour in the chopped tomatoes and water (see ingredient list for amount), then stir in the stock pot. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thick and tomatoey, 15-20 mins.

Meanwhile, boil your kettle. Put the couscous in a mixing bowl. Add the lemon zest, a drizzle of olive oil, a pinch of salt and a grind of pepper. Pour the boiling water (see ingredient list for amount) onto the couscous and cover with clingfilm or a plate. Leave for 10 mins, the couscous will cook as it absorbs the water.

Meanwhile, heat another frying pan on high heat (no oil). Add the courgette and leave to cook until charred, 5 mins each side. Transfer to a plate, sprinkle with salt and pepper and set aside.