Chermoula Pork Bowl with Wholemeal Carrot Couscous & Tomato Salad

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 cubes (1 cube for 2 people / 2 cubes for 4 people). 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 has absorbed, 5 minutes.

In a large bowl, combine the chermoula spice blend, some Greek-style 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.

In a small bowl, combine the remaining yoghurt and the water (for the sauce). Drizzle with olive oil and season. Set aside. Add the lemon zest, tomato, cucumber, baby spinach and a squeeze of lemon juice to the carrot couscous. Season to taste.