• Pour the couscous and half the stock into a bowl.
• Stir in 200ml boiling water (500ml for 4p).
• Cover with a plate or cling film.
• Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the pepper and pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
• Use a spoon to break up the mince as it cooks. Season with salt and pepper.

• Add the ras-el-hanout and fry for 1 min more. 
• Pour in the chopped tomatoes, remaining stock and ½ tsp sugar (double for 4p).
• Cover and simmer for 5-6 mins.
• Once simmered, stir through the peas and a knob of butter.
• Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.

• Fluff up the couscous with a fork and divide between bowls. 
• Serve topped with ras-el-hanout spiced pork.
• Drizzle over the cranberry chutney.
• Finish with a dollop of yoghurt.