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

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 lamb's lettuce, 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 lamb's lettuce

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