Chermoula Spiced Pork

Melt the butter with a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil. Add the 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 bowl, combine the chermoula spice blend, Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), a squeeze of lemon juice and drizzle of olive oil. Add the pork strips and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the pork strips, in batches, until golden, 2-3 minutes. Remove from the heat.

In a small bowl, combine the remaining Greek yoghurt, the water (for the sauce) and a drizzle of olive oil. Season to taste. In a large bowl, combine the carrot couscous, lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice. Season to taste.

TIP: Add the veggies to the couscous pan and save on washing up!