• In a medium sauce pan, combine the water and chicken-style stock powder 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 flaked almonds and set aside.

• While couscous is cooking, roughly chop tomato, cucumber and salad leaves. • Transfer to a medium bowl. Drizzle with 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 a high heat. Cook pork strips, in batches, tossing, until golden, 2-3 minutes. • Meanwhile, combine ras el hanout, honey and tomato paste (see ingredients) in a small bowl. • Return all pork to pan, then add tomato sauce mixture and butter. Add a splash of water if needed, then cook, tossing, until fragrant and heated through, 1 minute.

• Divide tomato pork, nutty couscous and garden salad between plates. • Serve with garlic sauce. Enjoy!