• Boil the kettle. • Place couscous and chicken-style stock powder in a medium heatproof bowl. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork. Stir through flaked almonds and set aside.

• While couscous is cooking, roughly chop tomato into half-moons. • Cut lemon into wedges. • Roughly chop spinach & rocket mix. • In a medium bowl, place tomato and spinach & rocket mix. Drizzle with the white wine vinegar and olive oil. • Toss to combine and season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips, in batches, tossing, until golden, 2-3 minutes. • Meanwhile, combine ras el hanout, the honey, a squeeze of lemon juice and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato mixture and the butter. Add a splash of water if needed, then cook until fragrant and heated through, 1 minute.

• Divide tomato pork, nutty couscous and salad between bowls. • Serve with garlic sauce and remaining lemon wedges. Enjoy!