Chermoula Pork, Salad & Carrot Couscous for Dinner

• Meanwhile, finely chop garlic. 
• Grate remaining carrot. 
• In a medium saucepan, heat a drizzle of olive oil
over medium-high heat. Add garlic and carrot and 
cook, stirring, until softened, 2-3 minutes. 
• Add the water and stock concentrate and bring to 
the boil.
• Add couscous, stir to combine. Cover with a lid 
and remove from heat. Set aside until the water is 
absorbed, 5 minutes. Fluff up with a fork. 

• Slice lemon into wedges.
• Roughly chop tomato and cucumber. Transfer to 
a medium bowl, with a drizzle of olive oil and a 
generous squeeze of lemon juice. Season to taste 
with salt and pepper. Set aside.
• In a second medium bowl, combine chermoula 
spice blend and a drizzle of olive oil. 
• Add pork strips, turning to coat. 

• When the veggies have 5 minutes remaining, in a 
large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook pork strips in batches, until golden, 
2-4 minutes. Remove pan from heat and add the 
honey, tossing pork to coat. Transfer to a bowl. 

• Reserve a portion of pork for lunch.
• Place carrot couscous and chopped salad in a bowl. 
• Top with chermoula pork and dollop over half the 
hummus. Sprinkle over half the flaked almonds
and serve with a lemon wedge. Enjoy!