This clever tabouli isn't just a great side dish with pan-fried steaks, you can also whip it up for lunch boxes - try it with canned tuna or salmon.
- Place the couscous and 2 teaspoons of oil in a medium bowl. Use your fingertips to rub the oil into couscous. Stir in the stock powder and water. Cover and set aside for 5 minutes to soak. Spread over a baking tray. Place in the fridge for 5 minutes to cool. Combine couscous, tomato, cucumber, parsley and olives in a large bowl.
- Combine the lemon juice and 80ml (1/3 cup) of remaining oil in a small bowl. Season with salt and pepper. Add half the dressing to the couscous mixture and toss until well combined.
- Heat remaining oil in large frying pan over medium heat. Season pork with pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking. Divide pork and tabouli among serving dishes. Drizzle over the remaining dressing.
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