• In a medium saucepan, combine the water and vegetable stock and bring 
to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Stir 
through the butter. 

• While the couscous is cooking, drain sweetcorn.
• Heat a large frying pan over high heat. Cook corn kernels, stirring 
occasionally, until lightly charred (cover pan with a lid if the kernels are 
‘popping’ out) 4-5 minutes. Transfer to a heatproof bowl to cool slightly.
• Meanwhile, roughly chop baby spinach leaves. 
• In a medium bowl, combine a drizzle of olive oil and white wine vinegar. 
Season with salt and pepper. Add slaw mix and baby spinach leaves. 
Set aside.

TIP: Toss the slaw just before serving to keep it crisp!

• In a second medium bowl, combine All-American spice blend and a drizzle 
of olive oil. Season to taste, then add pork strips, tossing to coat.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook 
pork in batches, tossing, until browned and cooked through, 1-2 minutes. 
Transfer to a plate.

• Stir charred corn through slaw.
• Divide couscous and corn slaw between bowls. Top with seared pork, 
pouring over any juices from the pan.
• Drizzle with ranch dressing to serve. Enjoy!