Honey-Chermoula Pork & Israeli Couscous

• Meanwhile, boil the kettle. Finely chop garlic. Roughly chop roasted hazelnuts. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add pork loin steaks, season with salt and toss to coat. Set aside.

• 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 and simmer, uncovered, until tender, 10-12 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until tender, 2-3 minutes. • Return couscous to the pan, then add chicken-style stock powder and stir to combine.

• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and turn pork to coat. • Transfer to a plate, cover and rest for 5 minutes.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• To the couscous, add the roasted veggies and baby spinach leaves, along with a drizzle of vinegar and olive oil. • Toss gently to combine and season to taste.