Soy & Orange Pork

Halve the pepper(s) and discard the core and seeds. Chop into 2cm pieces. Trim the courgette then quarter lengthways. Chop widthways into 2 cm pieces. Put the pepper and courgette on a lined baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until so and slightly charred, 25-30 mins. Halve, peel and thinly slice the red onion. Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a small saucepan on medium heat and add the onion. Stir and cook until soft , 10 mins. Add the balsamic vinegar, lower the heat and cook gently until the onion is caramelised, another 10 mins. TIP: Stir every now and then to make sure the onions aren't burning. When done, put a lid on the pan, take it o the heat and set aside.

Meanwhile, pour the water (see ingredients for amount) into a large saucepan and add the stock powder. Bring to the boil. When boiling, stir to dissolve the stock powder then stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.

Put 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.