Moroccan Style Lamb and Couscous

a) Meanwhile, halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lamb mince, pepper and onion. Fry until browned, 5-6 mins. 

c) 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. It's cooked when no longer pink in the middle.

a) Once the lamb is browned, add chermoula spice mix (add less if you'd prefer things milder) and cook until fragrant, 1 min. 

b) Add the remaining chicken stock paste, tomato passata, harissa paste (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both amounts).

c) Stir to combine and bring to the boil.

a) Lower the heat of the lamb pan to medium and simmer, stirring occasionally, until the sauce has thickened, 4-6 mins.

a) Once thickened, stir the spinach into the lamb a handful at a time until wilted and piping hot, 1-2 mins.