• In a medium saucepan, 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 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 slightly cool. • Meanwhile, roughly chop baby spinach leaves. In a medium bowl, combine a drizzle of olive oil and the 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, 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. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• 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. Top with pickled jalapeños (if using) to serve. Enjoy! TIP: The jalapeños are a little spicy! Add less or leave them out, if preferred.