Spiced Beef Stuffed Peppers

Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil. When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, quarter the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Halve the lemon (see ingredients for amount).

Halve the pepper(s) lengthways and discard the core and seeds. Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins. Once softened, remove from your oven and set aside.

While the peppers roast, heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Stir in the garlic, baharat spice, tomato puree, remaining chicken stock paste, water and sugar for the sauce (see ingredients for both amounts). Bring to the boil and simmer until thickened, 3-5 mins.