Tahini Chicken & Couscous Tabbouleh

Trim the green beans and slice into thirds. In a medium saucepan, add a drizzle of olive oil over a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to a plate and cover to keep warm. Return the pan to a medium-high heat and melt the butter. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and the beef-style stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, finely chop the tomato. Finely chop the parsley leaves. Slice the lemon into wedges.

In a small bowl, combine the Greek-style yoghurt, a squeeze of lemon juice and the remaining tahini. Drizzle with olive oil, season to taste and stir to combine. Set aside. Add the green beans, tomato, 1/2 the parsley and a squeeze of lemon juice to the couscous. Drizzle with olive oil, season to taste and stir to combine. TIP: Add as much or as little lemon juice as you like.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl. Return the frying pan to a high heat with a drizzle of olive oil. When the pan is hot, use tongs to gently shake off any excess tahini mixture from the pork, then cook the pork, tossing, until browned, 2-3 minutes. Add the excess tahini mixture and cook, stirring, until bubbling, 1 minute.