Step 1

Prepare the slow cooker in the morning. Chop all vegetables for the stew as specified, and cut the beef into large 1 inch squares. Put the chopped onion, eggplant and zucchini in the slow cooker.

Step 2

In a large frying pan, heat the oil over medium- high heat and brown the beef on all sides. Add to the slow cooker.

Step 3

In the same pan without cleaning it, fry the bacon until crispy and add to the slow cooker.

Step 4

Combine the remaining stew ingredients and pour over the meat and vegetables. Stir to combine and cook on low for 8 hours.

Step 5

When almost ready to serve, using a large frying pan or wok  melt the butter over medium-high heat. Add the cauliflower and fry for 2 minutes until just starting to brown.

Step 6

Add the chicken stock, cumin and coriander and stir to combine. Turn the heat down to low and simmer for 10 - 12 minutes until the chicken stock is absorbed and the cauliflower is cooked to your liking.

Step 7

Stir through the flaked almonds and spring onions.

Step 8

Combine the greek yoghurt and mint, and serve the cooked stew over couscous with minted yoghurt on top.