• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then mince or grate garlic.
• Zest, then juice half the lemon. Cut the remaining lemon into wedges. 
• Roughly chop spinach. 

• To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate. 

• Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
• Carefully drain and discard excess fat.
• Add garlic, lemon juice, Shawarma Spice Blend and 1/4 tsp (1/2 tsp) chili flakes. Cook for 1-2 min, until spinach wilts. 

• Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water. 
• Bring to a simmer, stirring occasionally, for 5-6 min, until sauce thickens slightly. Season with salt and pepper. 
• Reduce heat to low. Add spinach and stir for 1 min, until wilted.

• Using a spoon, make 2 (4) wells in sauce.
• Crack 1 egg into each well. Season with salt and pepper. Cover the pan with a lid. Cook 4-5 min, until eggs are set but slightly runny in the middle.**

• Add 1 tbsp (2 tbsp) oil and lemon zest to couscous. Season with salt and pepper, then fluff couscous with a fork.
• Divide coucous between bowls, then top with beef-egg stew. 
• Dollop with yogurt. 
• Squeeze a lemon wedge over top. 

If you've opted to get beef, cook in the same way the recipe instructs you to  cook chorizo.** Carefully drain and discard excess fat.