Harissa Pork with Couscous and Pomegranate Aioli

Steps

1. Prep vegetables Preheat oven to 220°C. Thinly slice bok choy; grate courgette; peel carrot into ribbons.
2. Prep pork Pat pork dry and cut in half widthways. Place on a plate with a small drizzle of oil. Season and coat with second measure of harissa spice.
3. Cook pork Heat a small drizzle of oil in a 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. Rest, covered for a few minutes before slicing thinly against the grain.
4. Prep couscous Heat a small drizzle of oil in a pot on medium heat. Cook courgette and garlic for 1-2 minutes. Add first measure of harissa spice and cook a further 1 minute. Add water and a pinch of salt and bring to the boil.
5. As soon as it boils add couscous, stir, cover with a lid and remove from heat. Set aside to steam for 5 minutes. Stir through bok choy, carrot ribbons, orange and saffron dressing and smoked almond mix. Season to taste.
6. Serve pomegranate aioli topped with couscous and pork. Sprinkle with mint and a small drizzle of olive oil.