Ingredients

• 80 g dry couscous — uncooked
• 200 g lean minced beef — raw, crumbled
• 60 g baby spinach — roughly chopped
• 25 g white miso paste — loosened with a spoon
• 250 ml low-sodium vegetable broth — warmed
• 10 ml olive oil — ready to cook
• 15 g spring onion — finely sliced (green parts only) optional
• 5 ml low-sodium soy sauce — ready to use optional

Instructions

1. In a small bowl or jug, whisk the miso paste into the warm vegetable broth until fully dissolved and smooth.
2. Place the dry couscous in a heatproof bowl, pour 150 ml of the miso broth over it, cover with a plate, and let sit for 5–7 minutes to steam and soften.
3. While the couscous steams, heat the olive oil in a non-stick pan over medium heat, add the minced beef, and cook for 5–7 minutes, breaking it up gently until just cooked through and lightly browned.
4. Pour the remaining 100 ml miso broth into the pan with the beef, add the chopped spinach, and simmer for 2–3 minutes until the spinach wilts and the liquid slightly reduces; stir in soy sauce if using and taste for seasoning.
5. Fluff the couscous gently with a fork, then divide it between two small bowls and spoon the miso beef and spinach mixture over the top, including some of the flavorful broth for a softer, easier-to-eat texture.
6. Finish with sliced spring onion if desired and serve warm in small portions; pause between bites to check fullness, as GLP-1 medications can make you feel satisfied sooner.