Harissa-Honey Glazed Pork

• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
• Roughly chop spinach.
• Peel, then mince or grate garlic.
• In a small bowl, stir together honey and Harissa Spice Blend.

• To a medium pot, add lemon zest, broth concentrate, 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt.
• Cover and bring to a boil over high.
• Once boiling, add spinach, then stir until wilted.
• Remove from heat, then add couscous. Stir to combine.
• Cover and let stand, 5 min.
• Meanwhile, pat pork dry with paper towels. Season with salt and pepper.

• Heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium-high. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Sear for 6-8 min, turning to cook all sides
• Remove from heat, then spoon harissa-honey mixture over pork. (NOTE: Pork will finish cooking in step 5.)

• Arrange tomatoes around pork in the pan. (NOTE: If you don't have an oven-proof pan, carefully transfer pork and tomatoes to an 8x8-inch baking dish [9x13-inch for 4 servings].)
• Drizzle 1 tsp (2 tsp) oil over tomatoes, then season with salt and pepper.
• Roast in the middle of the oven for 14-16 min until tomatoes burst and pork is golden.**
• Let the pork rest on a cutting board for 5 min before slicing.* 
• Meanwhile, to a medium bowl, add mayo, garlic, 2 tsp (4 tsp) lemon juice and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper, then stir to combine.

• Fluff couscous with a fork, then stir in toasted almonds.
• Thinly slice pork
• Divide couscous between bowls. Top with pork, tomatoes and any remaining sauce in the pan.
• Drizzle with garlic sauce.
• Squeeze a lemon wedge over top.

If you've opted for pork, disregard instructions to turn oven to broil.

Cook pork in the same way the recipe instructs you to cook chicken. Increase sear time to 6-8 min.