Mediterranean Pork & Couscous

While the veggies are roasting, finely chop garlic. In a small bowl, combine dill & parsley mayonnaise and water (for the mayo). Set aside. Slice pork loin steaks into 1cm strips. In a medium bowl, combine garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Add pork and toss to coat.

In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. Add water (for the couscous) and chicken-style stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Cook pork strips, in batches, tossing, until golden, 2-3 minutes. Set aside.

Roughly chop cucumber. Stir roasted veggies and cucumber through couscous.