1 ½ cups couscous
¼ cup pistachio dukkah (See Tip)
600g packet thin pork loin steaks (8)
2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, crushed
250g punnet cherry tomatoes
2 tablespoons balsamic vinegar
1 small chicken stock cube, crumbled
Steamed asparagus, to serve
Place couscous and dukkah in a large heatproof bowl. Add 1 ¼ cups boiling water. Cover with plastic wrap. Stand for 5 minutes. Uncover. Fluff with a fork. Cover to keep warm.
Meanwhile, season pork with salt and pepper.
Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add pork. Cook for about 2 minutes on each side, or until browned and just cooked. Transfer to a plate. Cover loosely with foil.
Heat remaining oil in same frying pan over medium to high heat. Add onion and garlic. Cook, stirring for about 3 minutes, or until light golden.
Stir in tomatoes, vinegar and combined stock cube and ½ cup boiling water. Bring to boil. Boil for 1 minute, or until reduced.
Return pork and any cooking juices to tomato mixture. Cook for a further 1 to 2 minutes, or until hot, turning pork to coat in pan juices.
Serve pork with couscous and asparagus.