Dinner - Chermoula Pork & Carrot Couscous

• Meanwhile, grate carrot. Finely chop garlic. Zest lemon to get a good pinch, then cut into wedges. Roughly chop tomato and cucumber. Pick and roughly chop herbs. • In a medium bowl, add tomato (reserve 2 portions for lunch!), cucumber, a generous squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss to combine.

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. Cook carrot and garlic, stirring, until just softened and fragrant, 1-2 minutes. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff with a fork.

• While the couscous is cooking, combine chermoula spice blend, 1/2 the Greek-style yoghurt, a generous drizzle of olive oil and a pinch of salt and pepper in a second medium bowl. Add pork strips and toss to combine. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. Cook pork in batches, tossing, until golden and cooked through, 2-3 minutes.

• While the pork is cooking, combine the remaining Greek-style yoghurt and the lemon zest in a small bowl. Season to taste. • Divide carrot couscous and salsa between plates. Top with chermoula pork strips. • Sprinkle over 1/2 the toasted almonds. Serve with lemon yoghurt, herbs and remaining lemon wedges (reserve 2 portions of yoghurt, herbs and lemon wedges for lunch!).