Persian Lamb Couscous

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the pistachios and toast for 2 min or until they've darkened slightly

Once done, transfer the toasted pistachios to a board to cool and keep the pan

Meanwhile, boil a kettle

Peel and finely slice the red onion[s]

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the sliced red onion with a pinch of salt and cook for 5 min or until beginning to soften

Meanwhile, add the couscous and sultanas to a heatproof bowl with 200ml [400ml] boiled water, cover and set aside

Meanwhile, strip the mint leaves from their stems and chop them finely

Mix the chopped mint through the natural yoghurt – this is your minted yoghurt

Once the onion has softened, increase the heat to medium-high and add the lamb mince

Cook for 4 min until browned, breaking the mince up with a wooden spoon as you go

Once browned, crumble the chicken stock cube[s] into the pan with the tomato paste and baharat and cook for 2 min

Add 100ml [150ml] boiled water and cook for a further 5 min or until the lamb has crisped

Meanwhile, cut the cucumber in half and scrape out the inner seeds with a teaspoon, discarding the watery seeds

Dice the remaining cucumber

Top, tail, peel and grate the carrot[s]

Fluff the couscous with a fork, add the grated carrot and chopped cucumber and season generously with salt and pepper

Add a drizzle of olive oil and give everything a good mix – this is your carrot and cucumber couscous

Chop the toasted pistachios roughly