• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.

• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and Mumbai spice blend in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Remove from heat, return all beef to pan, then add the honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return couscous to the pan with a pinch of salt and stir to combine.

• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through wholemeal couscous. Season to taste. • Divide couscous salad between bowls. Top with Mumbai beef. • Spoon over mint yoghurt and garnish with flaked almonds to serve. Serve with tamarind chutney. Enjoy!