• To a medium pot, add broth concentrate, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter.
• Bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
• Fluff couscous 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.
• In a small microwavable bowl or a small pan over low heat, melt 1 tbsp (2 tbsp) butter. 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.
• When the pan is hot, add almonds to the dry pan.
• Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.) 
• Transfer almonds to a plate.

• Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers.
• Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper. 
• Remove from heat.
• Transfer peppers to the plate with 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 for 6-8 min per side, until golden. (NOTE: Cook in 2 batches for 4 servings.)
• 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 for 14-18 min, until cooked through.**
• Rest pork, covered, for 5 min.

• Meanwhile, to a medium bowl, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice. Stir to combine.
• In another small bowl, combine mayo, 1/2 tbsp (1 tbsp) honey, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice. Season with salt and pepper.
• Thinly slice pork.
• Divide couscous between plates. Top with pork.
• Drizzle creamy lemon sauce over top.
  

If you've opted to get pork tenderloin, sear in the same way the recipe instructs you to sear pork chops. Increase sear time to 6-8 min, then arrange on an unlined baking sheet. Roast in the middle of the oven until cooked through, 14-18-min.