a) Preheat your oven to 200°C. b) Trim the carrot then slice into thin rounds. c) Pop the carrots onto a baking tray and drizzle with oil, season with salt and pepper and scatter over the cumin. d) Toss to coat then spread out in a single layer. e) Roast until soft and golden, 15-16 mins, turning halfway through.

a) Meanwhile, pour the water for the couscous (see ingredients for amount) and half the stock paste into a saucepan and bring to the boil. b) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. c) Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a frying pan on high heat. b) When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat. Lamb is cooked when no longer pink in the middle. c) Meanwhile, halve, peel and chop the red onion into small pieces. d) Roughly chop the prunes. Roughly chop the dill (stalks and all). e) Peel and grate the garlic (or use a garlic press).

a) Lower the heat of the lamb pan to medium and add the onion. Cook until soft, 3-4 mins. b) Stir in the garlic, tomato purée and harissa paste. Cook for 1 minute more. c) Add the water (see ingredients for amount) to the lamb mixture, along with the remaining stock paste and the prunes. d) Stir together and bring to a gentle simmer. e) Cook until the mixture is thick and saucy, 5-7 mins, adding a splash of water if the sauce is a little thick. f) Season to taste with salt and pepper if needed.

a) Meanwhile, in a small bowl, mix the yoghurt with half the dill. Season with salt and pepper. b) Carefully fluff up the couscous with a fork, stir through the remaining dill and season with salt and pepper.

a) Divide the couscous between bowls and spoon over the lamb mixture. b) Top with the roasted carrots and spoon over the dill yoghurt. Enjoy!