Double Herby Pork & Winter Veggie Couscous

• While the veggies are cooking, boil the kettle.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes.
• Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain, then return couscous to the pan, along with chicken-style stock powder and a drizzle of olive oil.

• Meanwhile, roughly chop silverbeet.
• Slice pork loin steaks into 1cm strips.
• In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add pork and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, tossing, until golden,
2-3 minutes. Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until tender,
3-4 minutes.
• Transfer silverbeet to the saucepan of couscous, along with the roasted veggies and a drizzle of white wine vinegar. Stir to combine and season to taste.