Lamb Tagine with Spinach Couscous and Yoghurt

Steps

1. Bring first measure of stock to the boil in a medium pot on high heat. Once boiling, turn off heat and add couscous and a pinch of salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
2. While couscous is cooking, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion for about 3 minutes, until soft and starting to brown. Add tagine spice mix, salt and carrot and cook for a further 30 seconds, until fragrant.
3. Add chopped tomatoes, cherry tomatoes, second measure of stock, dates and lamb to pan and bring to a simmer. Once simmering, reduce heat to low and cook for 5-7 minutes, until thickened. Stir occasionally to avoid sticking or burning. Stir through lemon juice and season to taste.
4. Dice cucumber 1cm and set aside. Fold olive oil and spinach through couscous and season to taste with salt and pepper.
5. divide spinach couscous between bowls and top with lamb tagine, cucumber, a dollop of yoghurt and a sprinkle of almonds and chilli flakes (if using). Serve with a lemon wedge on the side.