Coriander Spiced Pork

Next, bring the water (as specified in the ingredient list) to the boil in a pot. Dissolve the vegetable stock pot in the boiling water with a splash of oil. Pour in the couscous, cover the pot with a lid or plate, remove from the heat and leave for 10 mins.

It’s now time to cook your pork. Heat a frying pan on medium-high heat and add a splash of oil. When the oil is hot, add your pork to the pan and cook for 5 mins on each side. Turn your pork every now and then to make sure that your coriander marinade doesn’t burn and reduce the heat if necessary. Tip: The pork is cooked when the centre is no longer pink. Allow your pork to rest for 2 mins when it comes out of the pan. Tip: This will make the meat more juicy and tender.

Chop the tomato into ½cm chunks. Pop these into a bowl (they will form the base of your salsa). Remove the roots from the spring onion and slice as thinly as you can. Roughly chop the oregano and parsley leaves. Take half of your spring onion, half your oregano and half your parsley and add to the bowl with the tomato. Mix well and stir in the Dijon mustard (be careful the mustard is hot, so add less if you aren’t a fan of heat!) juice of half of the lemon. Add a pinch of salt and then mix in the extra virgin olive oil (as specified in the ingredient list).

Whilst your pork is resting, mix your leftover herbs, remaining ground coriander and spring onion through your couscous. Check the seasoning and add more salt if needed. Squeeze in your remaining lemon juice.