Directions: |
Directions:1) Finely chop the garlic. Roughly chop the baby spinach leaves. Heat a large frying pan over a medium high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl
2)Return the frying pan to medium high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. Transfer the garlic oil to a medium bowl, then add the Greek style yogurt and stir to combine. Season to taste and set aside
3)Return the frying pan to a medium high heat with a drizzle of olive oil. Cook the beef mince, breaking it up a spoon until just browned, 4-5 minutes. Add the tomato paste, Moroccan seasoning, a pinch of chili flakes, and the remaining garlic and cook until fragrant, 1 minute. Add the water for the sauce and beef style stock powder, and simmer until thickened slightly, 2-3 minutes. Remove from the heat, and season to taste
4) while the beef is cooking, add the water for the couscous and the chicken style stock powder to a medium saucepan and bring to a boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all of the water is absorbed, 5 minutes. fluff up with a fork then stir through the baby spinach, a drizzle of white wine vinegar, and a drizzle of olive oil. Season to taste
5)Divide the couscous and ras el hanout beef between bowls. Top with garlic yogurt and sprinkle with toasted almonds |
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