Chermoula Halloumi & Veggie Couscous

• Meanwhile, roughly chop capsicum and tomato. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return the frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. • While the pork is cooking, add capsicum, tomato, baby spinach leaves to cooked couscous. Drizzle with olive oil and season to taste. Mix well. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add halloumi and turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Add capsicum, tomato, baby spinach leaves to cooked couscous. Drizzle with olive oil and season to taste. Mix well.