Harissa Pork with Couscous and Pomegranate Aioli

Steps

1. Preheat oven to 220°C. Thinly slice bok choy and grate courgette. Roughly chop coriander. Peel carrot into ribbons.
2. Pat pork dry and cut in half widthways. Place on a plate with a drizzle of oil. Season and coat with second measure of harissa.
3. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook pork for 2-3 minutes each side, until golden. Transfer pan to oven to cook for 5-6 minutes, until just cooked through. Set pork aside, covered to rest for 3-4 minutes before slicing thinly against the grain.
4. While pork cooks prepare couscous. Heat a drizzle of oil in a medium pot on medium heat. Cook courgette and garlic for 1-2 minutes. Add first measure of harissa and cook for a further 1 minute. Add water and salt and bring to the boil.
5. As soon as it boils add couscous, stir, cover with a tight-fitting lid and remove from heat. Set aside to steam, for 5 minutes. Fluff up grains with a fork and stir through bok choy, carrot ribbons, orange and saffron dressing, smoked almond mix and coriander. Season to taste.
6. To serve, divide pomegranate aioli between plates and top with couscous and slices of pork. Sprinkle with freshly picked mint leaves and a drizzle of olive oil.