Heat a large, wide-bottomed pan (with a lid) on high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, boil a half-full kettle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Stir the passata, harissa paste, roasted spice and herb blend, red wine stock paste, water for the sauce and honey (see pantry for both amounts ) into the beef.

Bring to the boil, then lower the heat to a simmer. Simmer until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

While your stew simmers, put the couscous in a large bowl.

Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

Once the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When everything's ready, fluff up the couscous with a fork and share between your serving bowls.

Top with your harissa beef stew and drizzle over the yoghurt to finish.

Enjoy!