Mediterranean Pork Couscous Bowl

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a good pinch, then slice into wedges. Roughly chop the parsley. In a small bowl, combine the creamy pesto dressing and water (for the dressing). In a medium bowl, combine the pork strips, garlic & herb seasoning, lemon pepper spice blend and a drizzle of olive oil. Toss to coat.

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork strips, in batches, tossing, until golden, 2-3 minutes. Transfer to a large bowl. Stir the roasted veggies, lemon zest and a squeeze of lemon juice through the couscous.