Chermoula Pork & Wholemeal Couscous

In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook the carrot and sweetcorn, stirring, until softened, 2-3 minutes. Add the water (for the couscous) and vegetable stock powder. Bring to the boil. Add the wholemeal couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt to the garlic oil mixture, stirring to combine. Season to taste. Set aside.

In a medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Season with salt and pepper, then add the pork strips, tossing to coat. TIP: Pork can be served slightly blushing pink in the centre.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork, in batches, until golden and cooked through, 2-3 minutes. Meanwhile, to the couscous, add tomato, baby spinach and a drizzle of vinegar. Stir to combine. Season to taste.