Middle Eastern Spiced Ground Beef with Labneh and Warm Couscous

In a medium skillet, brown the ground beef over medium-high heat until deeply caramelized. Drain excess fat if necessary.

Add the finely diced celery to the pan and sauté until softened. Stir in the ground cumin and Aleppo pepper, blooming the spices until fragrant, about 1 minute.

Pour in the cherry tomato passata and simmer for 8-10 minutes until the sauce thickens and coats the meat.

Meanwhile, prepare the couscous by pouring 200ml of boiling water over the dry grains; cover and let steam off-heat for 5 minutes. Fluff with a fork.

To serve, spoon the fluffy couscous into a bowl, top with the spiced beef mixture, and add a generous dollop of cool, creamy labneh. Garnish with a final pinch of Aleppo pepper.