• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut carrot and sweet potato into bite-sized chunks. • Spread veggies over a large microwave-safe plate. Cover with a damp paper towel. Microwave veggies on high, 2 minutes. • Drain, then place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Set aside.

• While couscous is cooking, in a medium bowl, combine beef strips, ras el hanout, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Return all beef to pan. • In the last minute of cook time, add the honey and toss to combine. Remove from heat.

• In a small bowl, combine dill & parsley mayonnaise and Greek-style yoghurt. • Stir roast veggies and baby spinach leaves through the couscous. Season to taste. • Divide roast veggie couscous between bowls. Top with Moroccan beef strips, dill-parsley yoghurt and flaked almonds to serve. Enjoy!