• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pearl couscous and the butter, stirring occasionally, until golden, 1-2 minutes. • Add the water and a pinch of salt. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Cover to keep warm.

• While the couscous is cooking, thinly slice pear. Thinly slice carrot into half-moons. Zest lemon to get a generous pinch, then slice into wedges. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Transfer to a bowl.

• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. • Return pork mince to frying pan. Add light cooking cream, garlic & herb seasoning and a pinch of salt and pepper. Cook, stirring, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through grated Parmesan cheese. Add cooked couscous and the lemon zest, stirring to combine.

• In a medium bowl, combine a generous squeeze of lemon juice and a drizzle of olive oil. Season, then add mixed salad leaves and pear. Toss to coat. • Divide creamy Italian pork and pearl couscous between bowls. Sprinkle with flaked almonds. • Serve with pear salad and any remaining lemon wedges. Enjoy! Little cooks: Help combine the ingredients for the dressing before tossing the salad. You can also add the finishing touch by sprinkling the almonds on top!