• Boil the kettle. Cut any larger broccoli florets in half. • Place couscous and chicken-style stock powder in a large heatproof bowl. • Add the boiling water (¾ cup for 2 people / 1½ cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork, then stir through baby spinach leaves and set aside.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook broccoli with the water and cook, tossing, until tender, 8-10 minutes. • Transfer to bowl with couscous.

• Discard any liquid from beef strips packaging. In a medium bowl, combine beef strips, garlic & herb seasoning and a drizzle of olive oil. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add the honey and toss to coat. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Add a drizzle of vinegar to the couscous and toss to combine. Season to taste. • Divide broccoli couscous between bowls and top with Mediterranean beef. • Drizzle with dill & parsley mayonnaise to serve. Enjoy!