- 1 onion
- 2 vine tomatoes
- 50g dried apricots
- 1 garlic clove
- 250g beef mince
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 150g wholewheat couscous
- A handful of flat leaf parsley
- 1 lemon
- 50g peppery salad mix
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml + 150ml boiling water
Warm a deep frying pan or wok for 1 min. Add 1 tbsp olive oil and the beef. Cook and stir for 5-6 mins, using a wooden spoon to break up any lumps in the beef. The beef should be browned all over.
While the beef cooks, peel and finely chop the onion. Stir the onion into the beef with a pinch of salt and pepper. Cook and stir for 5 mins till the onion looks soft and glossy.
While the onion softens, finely chop the tomatoes. Quarter the dried apricots. Peel and grate or crush the garlic.
Stir the tomatoes, apricots and garlic into the mince. Add 1 tsp each of cinnamon and cumin. Pour in 150ml boiling water. Cover and bring to the boil. Turn the heat down and simmer for 20 mins, stirring now and then, till the sauce has thickened.
While the mince simmers, tip the couscous into a bowl. Pour in 150ml boiling water. Cover with a plate or cling film and set aside to soak for 10 mins.
Finely grate the zest from the lemon. Finely chop the parsley leaves and stalks. Set aside.
Juice half the lemon and whisk with ½ tbsp olive oil and a pinch of salt and pepper to make a citrusy dressing. Toss the salad leaves with the dressing.
When the couscous has absorbed all the water, fluff it up with a fork. Stir in the lemon zest and parsley. Season with a pinch of salt and pepper. Toss together and then heap up on plates. Taste the mince and season with salt and pepper if you think it needs it. Spoon over the couscous. Serve with the salad leaves and lemon wedges for squeezing.