a) Preheat your oven to 220°C.
b) Trim the carrots, then slice into 1cm thick rounds.
c) Pop the carrots onto a baking tray. Drizzle with oil, season with salt and pepper, then scatter over the cumin. Toss to coat, then spread out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and golden, 15-16 mins. Turn halfway through.

a) Meanwhile, pour the water for the couscous (see ingredients for amount) and half the chicken 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) While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.
b) Meanwhile, halve, peel and chop the red onion into small pieces.
c) Roughly chop the prunes. Roughly chop the dill (stalks and all).
d) Peel and grate the garlic (or use a garlic press).

a) Lower the heat to medium and add the onion to the lamb. Cook until soft, 3-4 mins.
b) Stir in the garlic, tomato puree and harissa paste. Cook for 1 min more.
c) Add the water for the lamb (see ingredients for amount), along with the remaining chicken stock paste and the prunes. Stir and bring to a gentle simmer.
d) Cook until the mixture has thickened, 5-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

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

a) When the stew is ready, season to taste with salt and pepper if needed. Add a splash of water if it's a little thick.
b) Divide the couscous between your bowls and spoon over the lamb stew.
c) Top with the roasted carrots and a spoonful of dill yoghurt. Enjoy!