- 1 lemon
- 2 garlic cloves
- 1 tsp ras el hanut
- 1 butternut squash
- 1 courgette
- 1 onion
- A 150g bag of wholewheat couscous
- 1 tsp ground cumin
- A handful of dill, leaves only
- A handful of curly parsley, leaves only
- A 40g jar of honey
- A 250g pack of beef stir-fry strips
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
- 250ml hot water
- Baking tray
- A couple of bowls
- Cling film (optional)
- Skewers (soaked if wooden)
Grate or pare the zest from the lemon. Juice it. Set the zest aside for later. Peel and grate or crush the garlic. Mix 1 heaped tsp ras el hanut with half of the lemon juice and the garlic in a bowl. Add the beef. Stir to mix. Set aside to marinate.
Heat the oven to 200°C/Fan 180°C/Gas 6. Halve the squash. Scoop out the seeds and peel it. Chop into bite-sized pieces. Trim the courgette. Slice into thick rounds. Peel the onion and chop into thin wedges.
Spread the squash, courgette and onion on a baking tray. Drizzle with 1 tbsp oil. Season. Roast for 30 mins till cooked through and golden. Turn once after 15 mins.
Pop the couscous in a heatproof bowl. Pour in 250ml boiling water. Cover with a saucer or cling film. Set aside to soak.
Finely chop the dill and parsley leaves, discarding any thick stems. Pop half the herbs in a small bowl. Measure out 1 tsp of the cumin. Add to the herbs with 2 tbsp of the honey, the lemon zest, the remaining lemon juice and 2 tbsp oil. Season. Set aside.
Heat the grill to medium and line the pan with foil. Thread the beef onto metal or wooden skewers (if using wooden ones, soak them for 10 mins in water). Brush the beef with a little oil. Grill for 5-8 mins till the beef is browned and cooked. Turn every so often.
Stir the roast veg into the couscous. Serve the couscous with the beef skewers scattered with the rest of the chopped herbs.
Ras el hanut is a Moroccan spice mix of 22 herbs, spices and flowers including cardamom, caraway, rose and saffron. Rub the leftover spice onto lamb chops before grilling for a spicy supper.