• In a medium saucepan, combine the water (for the couscous) and and a generous pinch of salt and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Grate carrot. • Drain and rinse half the chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return pan to medium high heat with a drizzle of olive oil. • Cook carrot and chickpeas until tender, 2-3 minutes. • Add garlic & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes. Add beef and stir to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Divide couscous between bowls. • Top with Mediterranean beef, chickpeas and cherry tomato salad. • Crumble over fetta cubes to serve. Enjoy!