Moroccan Pork & Olive-Studded Couscous Bowl

• Finely chop garlic.
• Halve snacking tomatoes.
• Roughly chop Kalamata olives.
• Grate cucumber (see ingredients) and squeeze out 
any excess moisture using paper towel.
• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• When hot, cook half the garlic until fragrant,  
1 minute.
• Transfer garlic oil to a small heatproof bowl, then 
add Greek-style yoghurt (see ingredients) and 
grated cucumber. Stir to combine. Season to taste.

• In a medium saucepan, add a drizzle of olive oil 
and the remaining garlic and cook, stirring until 
fragrant, 1 minute. 
• Add the water and a pinch of salt and bring to the 
boil. Add 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 pork strips and 
chermoula spice blend. Drizzle with olive oil, 
season with pepper and toss to coat.
• Return the frying pan to medium-high heat with a 
drizzle of olive oil. 
• When hot, cook pork strips until browned and 
cooked through, 2-3 minutes (cook in batches if 
your pan is getting crowded). 

• Fluff couscous up with a fork, then stir through 
rocket, olives and tomatoes.