Soy and Orange Glazed Pork

Cut the red onion in half through the root, peel and slice thinly into half moon shapes. Remove the core from the red pepper and chop into roughly 2cm pieces. Chop the courgette into 2cm pieces. Roughly chop the parsley.

Put your pepper and courgette on a baking tray with a glug of oil, sprinkle over a good pinch of salt and a good grind of pepper. Give the tray a shake and pop in your oven on the top shelf for 20-25 mins, until cooked and slightly crispy.

Meanwhile, put your onion in a saucepan on low heat with a drizzle of oil and cook for 10 mins until soft. Add the balsamic vinegar and cook for another 10 mins on low heat. When your onion is soft and caramelised, put a lid on the pan, take it off the heat and leave to the side.

Put a pot of water on to boil (amount specified in the ingredient list) with the chicken stock pot. Stir to dissolve your stock pot and once boiling add the couscous and a drizzle of olive oil. Take the pot off the heat, put a lid on and leave to the side for your couscous to absorb the stock.

While everything else is cooking, put a frying pan on medium heat with a drizzle of oil and lay in your pork. Leave your sauce in the bowl. Fry for 7-8 mins on each side. Tip: The pork should caramelise slightly but if it starts burning, turn the heat right down. Once your pork is cooked, pop it on a chopping board and cover with foil to rest for a few mins. Tip: The pork is cooked when it is no longer pink in the middle. Add your sauce to the pan and simmer for 2 mins, then remove from the heat.

Fluff up your couscous with a fork, add your veggies, caramelised onion and half your parsley to the pot. Stir everything together. Slice your pork into roughly 1cm thick slices.