Before starting, preheat the oven to 425°F.Wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Roughly chop cilantro. Peel, then thinly slice shallot into 1/8-inch slices. Zest, then juice half the lime. Cut remaining lime into wedges. Cut stems off sugar snap peas. Thinly slice chili. (NOTE: We suggest using gloves when prepping chili!) Pat pork dry with paper towels, then season with salt and pepper.

Add 2/3 cup water (dbl for 4 ppl) and broth concentrate to a small pot. Bring to a boil over high heat. Once boiling, remove pot from heat, then add couscous. Stir together. Cover and let stand for 5 min.

While broth comes to a boil, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side.Meanwhile, on half of a baking sheet, toss snap peas with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. When pork is golden, transfer to the other side of the sheet. Roast, in the middle of the oven, until peas are tender and pork is cooked through, 9-10 min.**

Heat the same pan over medium heat. When the pan is hot, add 2 tbsp butter (dbl for 4 ppl), then the shallots and chili. (NOTE: Reference Heat Guide.) Cook, stirring often, until golden, 2-3 min. Stir in cherry jam and 1/3 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 3-4 min. Stir in lime juice, then season with salt and pepper.

Fluff couscous with a fork, then add lime zest and half the cilantro. Season with salt and pepper. Stir to combine.

Slice pork. Divide couscous, snap peas and pork between plates. Drizzle spicy cherry sauce over pork and sprinkle with remaining cilantro. Squeeze over lime wedge, if desired.