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

Meanwhile, cut zucchini into 1/2-inch half-moons.Core, then cut pepper into 1/4-inch pieces.Thinly slice green onion.Combine mango chutney and hot sauce in a small bowl.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper. Remove from heat. Transfer veggies to a plate and cover to keep warm.

Pat pork dry with paper towels. Season with salt and pepper.Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer to a parchment-lined baking sheet. Spread jerk sauce all over pork chops.Roast in the middle of the oven until cooked through, 8-12 min.**Remove from heat. Transfer pork to a cutting board to rest for 3-5 min.

Stir zucchini, peppers and half the green onions into couscous.

Thinly slice pork.Stir any resting juices from pork into mango hot sauce.Divide jewelled couscous between plates. Top with pork.Drizzle some mango hot sauce over pork, then serve any remaining sauce alongside.Sprinkle remaining green onions over top.