Herby Pork & Winter Veggie 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 silverbeet. 
• Slice pork loin steaks into 1cm strips. 
• In a medium bowl, combine garlic & herb 
seasoning and a drizzle of olive oil. Add pork
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 silverbeet until tender, 3-4 minutes. 
• Transfer silverbeet to the saucepan of couscous, along with roasted veggies and a drizzle of white wine vinegar. Stir to combine and season to taste.