Double Grilled Pork & Charred Asparagus Couscous

• In a medium heatproof bowl, add couscous and 
chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people 
/ 11/2 cups for 4 people) and stir to combine. 
Immediately cover with a plate and leave for
5 minutes. 
• Fluff up with a fork and set aside. 

• In a large bowl, combine pork loin steaks, 
classic roast seasoning and a drizzle of 
olive oil.
• When BBQ is hot, grill pork steaks until charred 
and cooked through, 3-4 minutes each side. 
• Transfer to a plate, cover and rest for 5 minutes.
No BBQ? Heat a large frying pan over medium-high 
heat with a drizzle of olive oil. When 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. 

• Grill onion, tossing occasionally, until tender and 
slightly charred, 4-5 minutes.
• Add asparagus and grill, turning occasionally, 
until tender, 5-6 minutes.
No BBQ? Return frying pan to high heat with a 
drizzle of olive oil. Cook onion, tossing occasionally, 
until tender and lightly charred, 4-5 minutes. 
Transfer to a bowl to keep warm. Wipe out and 
return frying pan to medium-high heat with a 
drizzle of olive oil. Cook asparagus until tender, 
5-6 minutes. 

• To the bowl with couscous, add grilled 
asparagus and onion, baby spinach leaves
and a drizzle of vinegar and olive oil. Toss to 
combine and season to taste.