Preheat your oven to 220°C/Fan 200°C/Gas 7. Pop the skewers in a bowl or dish and cover with cold water – this will help stop the skewers catching and burning when you grill them.

Trim the aubergine and chop it into small cubes. Halve the pepper and scoop out the seeds and white bits. Roughly chop. Trim the ends off the round courgette. Chop into bite-size chunks. Peel the red onion and chop into thin wedges. Spread the veg out on a baking tray or in a roasting tin. Drizzle with ½ tbsp olive oil. Season with a pinch of salt and pepper, then roast for 25-30 mins, till cooked through and beginning to char.

While the veg roast, fill and boil your kettle. Tip the couscous into a large heatproof bowl and pour over 150ml boiling water. Cover with a plate and set aside to soak for 15 mins. The couscous will absorb the water and become tender.

Finely grate the zest from the lemon and set aside. Squeeze the juice from half the lemon into a large bowl. Peel and grate or crush the garlic. Add it to the lemon juice with 2 tsp ras al hanut. Add the beef, stir and set aside to marinate for 10 mins.

Finely chop the parsley, leaves and stalks. Pop most of the parsley into a small bowl with the lemon zest and squeeze in the remaining lemon juice. Add ½ tbsp olive oil and a good pinch of salt and pepper. Whisk together with a fork to make a dressing, then set aside.

Heat your grill to medium-high and line a grill pan or baking tray with foil. Thread the beef onto the skewers. Pop them on the tray and grill for 6-8 mins, turning every 2-3 mins, till the beef is browned and cooked through.

Stir the roast veg into the couscous. Stir in the lemon and parsley dressing. Taste and add more salt or pepper if needed. Divide the couscous between 2 warm plates, top with the beef skewers and serve, garnished with the remaining parsley.