• 1 clove garlic
• 2 pork loin steaks
• 1 Tbsp Tamari sauce
• 1 Tbsp honey
• 1 Tbsp heaped Moroccan ras el hanout
• 50g Tahini
• 10g butter
• 3/4 cup liquid chicken stock
• 1 cup couscous
• 1 tomato
• 1 cucumber
• small handful parsley
• 1/2 lemon
• 2 dollops Greek yoghurt
• 1 Tbsp sliced almonds

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1. Finely chop the garlic and slice the pork into 1cm strips
2. Add the pork, 1/2 the garlic, Moroccan seasoning, Tamari sauce, honey, 1/2 the Tahini with a drizzle of olive oil to a medium bowl, toss
3. Bring a pot to a medium heat with the butter and remaining garlic, cook until fragrant - approximately 1 minute
4. Cook the couscous according to packet instructions, replacing water with liquid chicken stock
5. Finely dice the cucumber and tomato, roughly chop the parsley, and slice the lemon into wedges
6. Add the tomato, cucumber, 1/2 the parsley, and a squeeze of lemon juice to the cooked couscous, drizzle with extra virgin olive oil and season with salt and pepper
7. In a small bowl combine the yoghurt with a decent squeeze of lemon juice, the remaining tahini and a drizzle of extra virgin olive oil, combine
8. Bring a frying pan to medium heat, add the sliced almonds and cook until browned - approximately 3 minutes
9. Remove the almonds then return the pan to the heat with a drizzle of olive oil, throw in the pork strips leaving the marinade behind in the bowl and cook until browned on both sides - approximately 3 minutes
10. Add the remaining marinade and cook until bubbling and thickened - approximately 1 minute
11. Divide the couscous between bowls, top with the pork and the lemon yoghurt, garnish with the leftover parsley
12. Enjoy!

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