• In a large saucepan, add the water and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, roughly chop capsicum and baby spinach leaves. Thinly slice radish. • Heat a large frying pan over a medium-high heat. Toast pumpkin seeds until golden, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• In a medium bowl, combine Tunisian seasoning and a drizzle of olive oil. Add beef strips and toss to coat. • Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook beef strips, tossing, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. • While beef is cooking, add capsicum and baby spinach to cooked couscous. Drizzle with olive oil and season to taste. Mix well.

• Slice Tunisian pork. • Divide veggie couscous between plates and top with pork. • Garnish with toasted pumpkin seeds. Serve with a dollop of garlic dip