Dry-fry the pine nuts in a small, heavy-based frying pan over a medium heat for 2 minutes until golden brown.
Put the beef, tomatoes and most of the toasted pine nuts in a bowl.
Mix together the oil, lemon juice, harissa and parsley in a separate bowl and season.
Pour over the beef and toss well.
Scatter with the reserved pine nuts and serve with couscous, if liked.
For beef, aubergine & sun-dried tomato tagine, cut 1 aubergine into bite-sized pieces, place in a colander and sprinkle with salt.
Meanwhile, heat 2½ tablespoons argan oil or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in 2 finely chopped onions, 4 finely chopped garlic cloves, 1,5 deseeded and finely chopped red chillies, 25 g fresh root ginger, peeled and finely chopped, and 2 teaspoons coriander seeds and cook for 3 minutes to let the flavours mingle.
Add 1 tablespoon crumbled dried sage leaves and 450 g lean beef, cut into bite-sized pieces, and stir well to coat.
Pour in 500 ml hot beef or chicken stock, bring to the boil, then reduce the heat, cover and simmer for 10 minutes.
Rinse the aubergines and pat dry, then stir into the beef, re-cover and cook for a further 10 minutes.
Add 125 g sun-dried tomatoes in oil, drained and roughly chopped, and 1 tablespoon runny honey.
Season, re-cover and continue to cook for 5 minutes.
Scatter over a finely chopped bunch of flat leaf parsley and serve with chunks of crusty bread or couscous.
