• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and chicken stock pot (see ingredients), then bring to the boil. • Add couscous (see ingredients) 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, add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl, season to taste with salt and pepper, then cover to keep warm.

• While green beans are cooking, in a medium bowl, combine tomato & herb seasoning, beef strips and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Transfer to a plate.

• To pan with couscous, add cooked green beans, baby spinach leaves and balsamic vinaigrette dressing. Toss to combine and season to taste. • Divide green veggie couscous between bowls. • Top with Italian beef and dill & parsley mayonnaise. • Crumble over fetta cubes to serve. Enjoy!