Smoky Lean Pork With Apricot & Courgette Couscous

Boil a kettle

Peel the courgette[s], then continue to peel lengths until you end up with a pile of courgette ribbons

Dice the inner stem[s]

Add the couscous and diced apricots to a large dish or bowl with 200ml [400ml] boiled water

Cover and set aside

Add the courgette ribbons to a pot or separate heat-proof bowl and cover with hot water for 4 min, then drain and squeeze out any excess water with your hands

Meanwhile, dissolve the chicken stock mix in 100ml [150ml] boiled water

Peel and finely chop (or grate) the garlic

Peel and finely dice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the cumin seeds and ground smoked paprika and toast the spices for 30 secs

Add a drizzle of olive oil and the diced red onion with a pinch of salt

Cook for 3 min over a medium heat

Add the mince to the pan and cook for 5 min, breaking it up with a wooden spoon as you go

Add the chopped garlic and diced courgette, cook for a further 2 min, then add the chicken stock

Cook the mince mixture for 5 min further or until the stock has absorbed and the mince mixture is glazed and cooked through (no pink meat!) – this is your smoky mince

Meanwhile, trim, then slice the spring onion[s] finely

Strip the mint leaves from the stems and chop them finely, discard the stems

Wash the salad, then pat it dry with kitchen paper

Fluff the apricot couscous with a fork and stir in the courgette ribbons, sliced spring onion, chopped mint and salad

Add 1 tbsp [2 tbsp] olive oil and season with a pinch of salt and pepper – this is your apricot & courgette couscous