a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

a) Meanwhile, cut the dried apricots into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Add the garlic, chermoula spice mix and tomato puree to the beef. Cook until fragrant, 1 min.

b) Lower the heat to medium, then stir in the apricots, chickpeas, harissa paste (add less if you'd prefer things milder), chicken stock paste, honey, sugar and water for the sauce (see pantry for both amounts). TIP:  If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Simmer until thickened, 3-4 mins.

a) Taste the beef and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Fluff up the rice with a fork.

a) Share the rice between your bowls.

b) Top with the harissa beef.

Enjoy!