Moroccan beef with pumpkin couscous

1.Place couscous in a large heatproof bowl. Heat 1 tablespoon of the oil in a large frying pan over moderate heat. Add onion; cook and stir for 3 minutes or until softened. Add pumpkin; cook and stir for 5 minutes or until almost tender. Combine crumbled stock cube with 2 cups boiling water in a heatproof jug. Pour stock over pumpkin mixture. Bring to the boil over moderate heat. Cook for 2 minutes or until tender.

2.Pour mixture over couscous. Stir to combine. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains.

3.Meanwhile, combine beef and 1 tablespoon of the seasoning in a bowl. Heat 2 teaspoons of the remaining oil in pan over high neat. Cook beef, in batches, for 3 minutes or until browned. Transfer to a heatproof plate. Cover with foil to keep warm.

4.Heat remaining oil in pan. Add zucchini and remaining seasoning; cook and stir for 2 minutes or until tender. Return beef to pan; cook and stir for 30 seconds or until heated. Divide couscous among serving bowls. Top with beef mixture and mint. Serve with lemon wedges.