• Thinly slice capsicum into strips. Slice red onion into wedges. Roughly chop tomato. Roughly chop parsley leaves, then finely chop the stems. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry the capsicum, onion, tomato and parsley stems, breaking up onion with a spoon, until softened and charred, 8-10 minutes.

• Add the water (for the couscous) and vegetable stock powder to a medium saucepan and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.

• While the couscous is cooking, combine Italian herbs, garlic & herb seasoning (see ingredients) and a drizzle of olive oil in a medium bowl. Add pork strips, tossing to coat. Set aside. • Finely chop garlic. Roughly chop baby spinach leaves.

• To the softened and charred veggie pan, add another drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add the butter, the water (for the sauce), the balsamic vinegar and the brown sugar. Cook, stirring, until slightly reduced, 1-2 minutes. • Add the salt, then season with pepper. Transfer pepperonata to a second medium bowl. Cover to keep warm.

• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook pork, in batches, until golden, 2-3 minutes. Remove from heat. • Meanwhile, stir baby spinach through couscous.

• Divide spinach couscous between plates. • Top with pepperonata, Italian pork strips and crumbled fetta cubes. • Garnish with parsley leaves to serve. Enjoy!