Pan-Fried Pork

Halve, peel and thinly slice the red onion into half moons. Halve, then remove the core from the pepper and chop into 2cm pieces. Remove the top and bottom from the courgette and chop into 2cm chunks. Twist and tear the parsley bunch in half and roughly chop. Put the pepper and courgette on a lined baking tray and drizzle with oil. Season with salt and black pepper. Roast on the top shelf of your oven, 20-25 mins.

Meanwhile, heat a drizzle of oil in a small saucepan on low heat and add the onion. Stir and cook until soft, 10 mins. Add the balsamic vinegar and cook gently until the onion is caramelised, another 10 mins. Put a lid on the pan, take it off the heat and set aside.

In the meantime pour the water (amount specified in the ingredient list) into a large saucepan and add the chicken stock pot. Bring to the boil and stir to dissolve the stock pot, then add the couscous with a drizzle of olive oil. Take the pan off the heat, put a lid on and set aside so the couscous absorbs the stock.

Heat a drizzle of oil in a frying pan on medium heat. Lay in the pork (leave the marinade in the bowl for now). Cook until slightly caramelised, 7-8 mins on each side. TIP: The pork is cooked when it is no longer pink in the middle. Remove from the pan and rest on a board for a few mins. Cover with foil to keep warm. Add the marinade to your now empty pan and simmer for 2 mins.