One Pan Berbere-Spiced Lean Beef Stew With Sultana Couscous

Heat a large, dry, wide-based pan over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, transfer to a small plate and reserve the pan

Peel and finely dice your brown onion[s]

Return the reserve pan to a high heat with a little drizzle of vegetable oil

Once hot, add the diced onion and your mince

Cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

Boil a kettle

Peel and finely chop (or grate) your garlic

Once the meat is beginning to brown, reduce the head to medium-high, then add 1 tsp [1 1/2 tsp] [2 tsp] flour with the chopped garlic and your berbere seasoning

Add a pinch of salt and pepper and give it a good mix up

Add your beef stock mix with your tomato paste, red wine paste and 300ml [390ml] [510ml] boiled water

Bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until the sauce has thickened and the mince is cooked through (no pink meat!) – this is your one pan berbere-spiced stew

While the stew is cooking, reboil the kettle

Chop your parsley finely, including the stalks

Add your couscous to a large heatproof bowl with your sultanas and half the chopped parsley (you'll use the rest later!)

Add a generous pinch of salt, then give everything a good mix up until fully combined

Add 200ml [300ml] [400ml] boiled water, then cover and set aside until all of the liquid has been absorbed – this is your herby sultana couscous