Tahini Pork & Fetta

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook for 1 minute, or until fragrant. Add the water and the crumbled chicken stock (1/2 cube for 2 people / 1 cube 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 for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered, to cool slightly.

While the couscous is cooking, finely chop the tomato and cucumber. Finely chop the parsley. Set aside. In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste with salt and pepper and stir to combine. Set aside.

Add 1/2 the parsley and a squeeze of lemon juice to the couscous. TIP: Add as much or as little lemon juice as you like. Drizzle with olive oil, season to taste with salt and pepper and stir to combine.

Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, use tongs to gently shake off any excess tahini mixture from the pork, then add the pork to the pan and cook, tossing, for 2-3 minutes or until browned. Add the tahini mixture from the bowl and cook, stirring, for 1 minute, or until bubbling.