• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
• Peel and grate the garlic (or use a garlic press).
• Roughly chop the mushrooms.
• Trim the green beans. 

• Pour the couscous and stock into a bowl.
• Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
• Cover with a plate or cling film.
• Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan over medium-high heat (no oil).
• Once the pan is hot, fry the mince, mushrooms and green beans until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• When the mince and veg have been cooking for 5-6 mins add the garlic and ginger.
• Fry for another 1-2 mins.

• Add the miso paste, ketjap manis, soy sauce and 50ml water (Per 2P) to the mince.
• Stir to combine and bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
• Take off the heat and stir through the honey. Taste and season with salt and pepper.

• Divide the couscous between two plates and top with the mince and veg.
• Sprinkle over the sesame seeds.