We're going off script here in the name of fast and fluffed up flavour. Stay with us, though, because trading rice for quick-cook couscous makes a weeknight pilaf that's a delightful detour from the OG. This one's mixed with spiced lamb and veg, and given a side-kick of yoghurty cucumber salad for a final thumbs up.
Peel and slice onion into half-moons. Heat ½ the oil in a frypan over medium heat. Add onions and cook for 2–3 minutes or until starting to soften. Add mince, sprinkle with salt and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until browned. While mince is cooking, continue with step 2.
Zest lemon. Peel and crush garlic. Once mince has caramelised, stir through lemon zest, garlic and Seventh Heaven Spice Blend for 30 seconds or until fragrant. Stir through spinach to wilt.
Dissolve stock cube in 180ml (¾ cup) boiling water. Add couscous to frypan with stock and cover with lid. Remove from heat. Set aside for 5 minutes or until all the water has absorbed. Fluff with a fork. While couscous is cooking, continue with step 4.
Slice cucumber into half moons. Combine ½ the yoghurt, cucumber, salt and pepper in a bowl and toss to combine. Set aside.
Roughly chop dill. Roughly chop tomato into bite-size pieces. Cut lemon into wedges.
Stir chopped dill and tomato through couscous and season with salt and pepper. Divide lamb pilaf between bowls and serve with cucumber salad, remaining yoghurt and lemon wedges.