Fill and boil your kettle. Tip the couscous into a heatproof bowl and pour in 300ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

While the couscous soaks, peel and finely chop the onion. Dice the tomatoes. Place a medium pan on a medium heat, add 1 tbsp olive oil and the onion and tomatoes. Season with a pinch of salt and pepper and fry, stirring often, for 8 mins till the veg are glossy and the tomatoes have started to collapse.

Add 2 tsp ras al hanut and 1 tsp harissa paste to the veg (the harissa paste is spicy, so for a milder dish just use ½ tsp). Cook and stir for 1 min.

Tip in the green lentils with the liquid from their tin then crumble in the stock cube. Pour in 150ml hot water from the kettle. Pop on a lid, bring to the boil, then turn the heat down and simmer for 5 mins. Stir now and then, and if the lentils start to dry out, add a splash more water and turn the heat down. The lentils should stay soupy.

Stir the baby leaf spinach into the lentils to just wilt it. Taste the lentils and add a pinch more salt or pepper if you think they need it. Fluff the couscous with a fork and divide it between a couple of warm bowls or plates. Spoon over the spiced lentils and serve.