a) Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan, then 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) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 5-6 mins. 

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, roughly chop the prunes.

b) Once the lamb is browned, add the remaining chicken stock paste, harissa paste (add less if you'd prefer things milder), prunes, tomato passata and water for the sauce (see pantry for amount) to the pan.

c) Bring to the boil and stir together.

a) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 6-8 mins, stirring occasionally.

a) Once thickened, stir the peas into the sauce and cook until piping hot, 2-3 mins.

a) When ready, fluff up the couscous with a fork.

b) Taste and season with salt and pepper if needed, then share between your bowls.

c) Top with the lamb stew and sprinkle over the toasted almonds to finish.

d) Enjoy!