Moroccan Pork Mince

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the onion and cook, stirring for 4-5 minutes, or until softened. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.

Add a drizzle more olive oil, the garlic and chermoula spice blend to the pork mixture. TIP: Chermoula has a strong cumin flavour - use less if you or the kids prefer! Cook for 1-2 minutes, or until fragrant. Add the tomato paste and mango chutney and cook, stirring, for a further 2 minutes. Add the water (for the sauce), courgette, carrot and crumble in 1 chicken stock cube. Stir, then reduce the heat to medium and simmer for 10 minutes, or until thickened slightly. Season to taste with salt and pepper.

While the sauce is simmering, add the water (for the couscous) to a medium saucepan and crumble in the remaining chicken stock cube. Bring to the boil and add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff the couscous up with a fork and stir through 1/2 the mint leaves.

While the couscous is cooking, slice the cherry tomatoes into quarters and place in a medium bowl with the 1/2 the mint, the vinegar, a drizzle of olive oil and a pinch of salt and pepper. Stir to combine. TIP: Leave some cherry tomatoes plain for the kids if you like!