Sticky Chermoula Pork & Pearl Couscous

• Meanwhile, boil the kettle. 
• Finely chop garlic. 
• Roughly chop roasted almonds.
• 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 pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill saucepan with 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 roasted veggies, baby spinach leaves and a drizzle of vinegar and olive oil. 
• Toss gently to combine and season to taste with salt and pepper.