Roast Veggie & Beef Tagine Couscous Bowl

While the veggies are roasting, boil the kettle. Finely chop the brown onion and garlic. Zest the lemon to get a pinch, then cut into wedges. Roughly chop the roasted almonds.

Place the couscous in a medium heatproof bowl, then sprinkle over the vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. In a small bowl, combine the Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste and set aside.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the onion and beef mince, breaking it up with a spoon, until browned, 3-4 minutes. Add the garlic, tomato paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.

Reduce the heat to medium, then add the beef-style stock powder, currants and the water. Stir, then simmer until slightly thickened, 3-5 minutes. Season to taste. Remove the pan from the heat, then gently stir through a dollop of lemon yoghurt, the roasted veggies and 1/2 the baby spinach leaves. Set aside. Gently stir the remaining baby spinach through the couscous until combined.