• Boil your kettle (or a pot of water if you haven't got one).
• Add the couscous to a medium bowl with a drizzle of oil. Season with salt and pepper.
• Pour 200ml boiling water (500ml for 4p) into the bowl along with the stock.
• Stir together, cover and leave aside for 10 mins or until ready to serve.

• Meanwhile, trim the courgette then slice into 1cm thick rounds.
• Roughly chop the chives (use scissors if you prefer).

• Place a pan over high heat (without oil).
• When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow it to pick up a nice colour.
• Once cooked, transfer to a bowl, sprinkle with salt and pepper and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• When the pan is hot, add the turkey mince, and cook, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.

• Once the turkey has cooked, add the cumin, paprika and Middle Eastern spice to the pan.
• Cook, stirring, until fragrant, 1 min more.
• Pour in the chopped tomatoes and 150ml water (double for 4p). 
• Bring to the boil then reduce the heat to medium-low. Season with salt and pepper.
• Simmer until thickened, 15-20 mins. Stir through the honey.

TIP: Add a splash more water if it becomes too dry.

• Taste the stew and season with salt, pepper and sugar if required.
• Fluff up the couscous with a fork and divide between bowls.
• Spoon over the turkey stew and top with charred courgette.
• Crumble the Greek style cheese over everything.
• Finish with a sprinkling of chopped chives.