• Boil the kettle.
• In a medium heatproof bowl, add couscous and the vegetable  stock powder.
• Add the boiling water (see ingredients) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.  

• While the couscous is cooking, finely chop cucumber. 
• Halve snacking tomatoes.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return frying pan to high heat.
• Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium. Add chermoula spice blend, a splash of water and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste with salt and pepper.

• Add baby spinach leaves to the cooked couscous, along with cucumber, tomatoes and currants, then toss to combine.
• Divide jewelled couscous between bowls. Top with chermoula lamb.
• Serve with Greek-style yoghurt and garnish with toasted almonds. Tear over coriander to serve. Enjoy!