There's couscous and then there's couscous tabbouleh. The key here is to cook it to fluffy perfection, then take it to another level by bringing it together with the fresh and punchy elements of a classic tabbouleh. It serves as the perfect bed for the juicy, tahini-loving pork.
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pork loin steaks
ras el hanout
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
soy sauce(ContainsGluten, Soy)
Finely chop the garlic (or use a garlic press). Slice the pork loin steaks into 1cm strips. In a medium bowl, combine the soy sauce, honey, ras el hanout, 1/2 the tahini and 1/2 the garlic. Drizzle with olive oil and season with a pinch of pepper. Add the pork, toss to coat and set aside.
TIP: If you have time, let the pork marinate for 10-15 minutes to increase the flavour.
In a medium saucepan, melt the butter over a medium-high heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and the chicken stock and bring to the boil. Add the couscous 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, to cool slightly.
While the couscous is cooking, finely chop the tomato and cucumber. Finely chop the parsley leaves. Slice the lemon into wedges.
Add the tomato, cucumber, 1/2 the parsley and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. Set aside. In a small bowl, combine the yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste and stir to combine.
TIP: Add as much or as little lemon juice as you like.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess tahini mixture from the pork, then cook the pork, tossing, until browned, 2-3 minutes. Add the remaining tahini mixture and cook, stirring, until bubbling, 1 minute.
Divide the tahini pork and couscous tabbouleh between plates. Spoon over the excess tahini sauce from the pan. Garnish with the remaining parsley and the toasted almonds. Serve with the lemon yoghurt and any remaining lemon wedges.