Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate to a medium pot. Cover and bring to a boil over high heat.Once boiling, remove the pot from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.When couscous is tender, fluff with a fork.

Meanwhile, core, then cut pepper into 1/4-inch pieces.Pick mint leaves from stems, then roughly chop.Zest, then juice lemon.Roughly chop spinach.Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add Harissa Spice Blend and 1/2 tbsp (1 tbsp) honey. Whisk to combine. (NOTE: This is for your pork chops!)

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted almonds to a plate.

Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Remove from heat.Transfer peppers to the plate with toasted almonds.

Reheat the same pan over medium-high. Meanwhile, pat pork dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Cook in 2 batches for 4 ppl.)Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over pork chops.Roast in the middle of the oven until cooked through, 8-12 min.\*\*Transfer pork to a cutting board to rest, 3-5 min.

Meanwhile, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice to a medium bowl. Stir to combine.Add mayo, 1/2 tbsp (1 tbsp) honey, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to a small bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your creamy lemon sauce!)Thinly slice pork.Divide couscous between plates. Top with pork.Drizzle creamy lemon sauce over top.