Tunisian Pork & Veggie Couscous

• Meanwhile, roughly chop capsicum and baby spinach leaves. Thinly slice the radish. • Heat a large frying pan over a medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a small bowl and set aside. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine Tunisian seasoning and a drizzle of olive oil. Add pork loin steaks and turn to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. • While pork is cooking, add capsicum and baby spinach to cooked couscous. Drizzle with olive oil and season to taste. Mix well.