Loaded Lebanese Beef with Veggie Couscous

Steps

1. Bring a medium pot of salted water to the boil. Cook couscous in pot of boiling water for about 15 minutes until tender with a bite. Drain, rinse under cold water and drain well.
2. While couscous is cooking, dice capsicum 1cm and grate carrot. Heat a drizzle of oil in a large fry-pan (with a lid) on medium-high heat. Cook onion, garlic and ginger paste, capsicum, carrot and salt for 3-4 minutes, stirring often, until vegetables are soft.
3. Add beef and spice mix and cook for 1-2 minutes, breaking mince up with a wooden spoon. Add figs and apricots and stock. Bring to a simmer, reduce to low and cover with a lid. Cook for 3-5 minutes until sauce reduces and starts to thicken. Season to taste, remove from heat and set aside.
4. While beef is cooking, finish couscous. Thinly slice red onion (if using); dice tomatoes 1cm; grate courgette; finely chop mint. Add all to medium bowl along with cooked couscous and toum. Toss well to combine and season to taste.
5. To serve, divide couscous between plates. Spoon loaded Lebanese beef beside veggie couscous and drizzle over remaining toum.