• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add beef strips, tossing to coat. Set aside. • In a medium saucepan, combine the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and chicken-style stock powder and bring to the boil. • Add couscous and the butter. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. • When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. TIP: Cooking the beef in batches over high heat helps it stay tender.

• Gently stir rocket leaves and roasted veggies through couscous. Season to taste. • Divide roast veggie couscous between bowls. Top with Nan's seared beef and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!