Herby Pork & Veggie Pearl Couscous

• While the veggies are cooking, boil the kettle.
• In a large saucepan, heat a drizzle of olive oil
over medium-high heat. Toast pearl 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 baby spinach leaves.
• Slice pork loin steaks into 1cm strips.
• In a medium bowl, combine garlic & herb 
seasoning and a drizzle of olive oil. Add pork
strips 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 baby spinach leaves until tender,
1-2 minutes. Transfer spinach to the saucepan 
of couscous, along with the roasted veggies and 
a drizzle of white wine vinegar. Gently stir to 
combine and season to taste.