Easy Moroccan Pork Tagine

Heat a large frying pan over a mediumhigh heat. Add the slivered almonds and cook, tossing, for 3-4 minutes, or until golden and toasted. Transfer to a plate.

Return the pan to a medium-high heat and add a drizzle of olive oil. Add the onion and cook, stirring, for 4-5 minutes, or until softened. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.

Add the garlic, tomato paste, chermoula spice blend (see ingredients list) and mango chutney to the pork mixture. Cook, stirring, for 2 minutes, or until fragrant. Add the water (for the sauce), zucchini and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir, then reduce the heat to medium and simmer for 10 minutes, or until thickened slightly. Season to taste with salt and pepper.

While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil and add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water has absorbed. Fluff the couscous with a fork and stir through 1/2 the mint leaves.

While the couscous is cooking, cut the cherry tomatoes into quarters and place in a medium bowl with the remaining mint, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine.