Moroccan mince and butternut squash couscous

Normal couscous is just made of durum wheat semolina, gluten-free couscous is made out of 100% maize (corn) - so make your choice.

Serves 4

Ingredients

100g couscous 250g leanest beef mince 1 large onion, chopped 2 tbsp of tomato puree 2 tbsp of Moroccan spice mix 400g butternut squash, peeled and cut into small chunks 2 courgettes, sliced 100g of spring cabbage or baby spinach leavesLow-fat crème fraîche to serve

* In this recipe I use a Moroccan spice mix which you can find at most large supermarkets. You can also mix your own and keep in an air-tight box. All you need is: 5 tsp ground nutmeg 5 tsp ground cumin 5 tsp ground coriander 2 ½ tsp allspice 2 ½tsp ground ginger 1 tsp cayenne pepper 1 tsp cinnamon

Method

• Place the couscous in a heatproof bowl and cover with boiling water as per the packet instruction. Cover with cling film and set aside until the liquid is absorbed. Fluff up with a fork.

• Heat a deep, non stick, frying pan over a high heat and dry fry the mince for five minutes until browned. (Dry frying is without adding oil)

• Next add the onion, tomato puree and spice mix and cook for a further three minutes. Now, add the butternut squash and 250ml of water and bring to the boil. Reduce the heat to medium and simmer for three or four minutes, then add the courgettes and spring greens and cover with a tight fitting lid.

• Simmer for a further 4-5minutes or until the sauce reduces and the vegetables are tender. Divide the couscous between serving bowls. Top with the meat and vegetable mixture and serve with a dollop of low fat crème fraîche and lemon wedges.