Moroccan Beef Stew

Halve, peel and chop the red onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and slice into thin strips. Remove the top and bottom from the courgette and slice into 1cm thick rounds. Roughly chop the coriander (stalks and all).

Once the beef has browned, add the onion, pepper and ras-el-hanout. Cook for 5 mins. Add the garlic and cook for 1 minute more. Pour in the diced tomatoes, then half fill the empty tin(s) with water and add to the pan with half the beef stock pot. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer for 20 mins.

Meanwhile, boil your kettle. Put the couscous in a mixing bowl. Add a drizzle of oil and season with a pinch of salt and a grind of black pepper. Pour the boiling water (amount specified in the ingredient list) into a measuring jug, add the leftover stock pot and stir to dissolve. Then, pour the stock into your bowl of couscous and cover with clingfilm or a plate and leave for 10 mins.

Heat another frying pan over medium heat (no oil). Toast the flaked almonds until golden brown, about 3 mins. When done, remove them from the pan. TIP: Watch the almonds like a hawk, they burn very easily! Once the almonds are out of the pan, increase the heat to high. Cook the courgette without oil, 5 mins on each side. Once nicely charred, transfer to a plate, season with salt and black pepper and set aside.