Moroccan-Style Pork & Roast Veggie Couscous

While the veggies are roasting, add the water and chicken-style stock powder to a medium saucepan. Bring to the boil over a medium-high heat. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Finely chop the parsley leaves. Zest the lemon to get a pinch, then slice into wedges. Roughly chop the spinach & rocket mix. In a second small bowl, combine the Greek-style yoghurt, lemon zest and 1/2 the parsley. Season with salt and pepper. Set aside.

In a large bowl, combine the ras el hanout and the salt, then season with pepper. Add the pork loin steaks and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Remove the pan from the heat, then add the honey and a squeeze of lemon juice. Turn the pork to coat and transfer to a plate to rest. TIP: Pork can be served slightly blushing pink in the centre.

In a second large bowl, add the roasted veggies, spinach & rocket, couscous and a squeeze of lemon juice. Gently toss to combine and season to taste. TIP: Toss the veggies in the saucepan with the couscous if you want to save on dirty dishes!