Pomegranate-Glazed Pork Steak

• While couscous is cooking, roughly chop tomato and cucumber. Finely chop garlic. • In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, then add pomegranate molasses and a splash of water. Turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.