Pomegranate Pork Steak

Line a baking tray with foil. Place the pomegranate glazed pork steak in the centre, topped with any spare sauce from the packet. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Grill on the top shelf for 6 mins on each side. Remove from the grill and leave to rest, covered with foil. iIMPORTANT: The pork is cooked when it is no longer pink in the middle.

Meanwhile, roughly chop the parsley (stalks and all), zest the lemon and cut into wedges. Trim the carrot then peel into ribbons. Repeat with the courgette to make more ribbons.

Pop half the dukkah and the olive oil (see ingredients for amount) into a small bowl and add a pinch of salt and pepper. Mix well to combine, this is your dressing. Put the carrot and courgette ribbons into a mixing bowl. Add the remaining dukkah, half the lemon juice, half the parsley, a drizzle of oil and a pinch of salt and pepper. Mix well to combine.

Once the couscous is ready, fluff it up with a fork then add the remaining parsley, the lemon zest and a pinch of salt and pepper. Mix to combine then divide between plates. Slice the pork into five pieces then place on top of the couscous. Pour any grill pan juices on top of the pork.