1 Cut pork into 1cm thick slices. Place in a bowl with lemon juice, garlic and seasoning. Mix well.

2 Place stock and 1 tablespoon of the oil in a saucepan. Bring to boil. Add couscous and return to boil. Remove from heat. Cover; stand for 5 minutes or until liquid is absorbed. Fluff with a fork.

3 Cut capsicum into quarters. Remove seeds and membranes. Cook, skin-side up, under a hot grill, until skin blisters and blackens. Place capsicum in a plastic bag; stand for 5 minutes before peeling away skin. Cut capsicum into thin strips. Place in a bowl with spinach.

4 Heat remaining oil in a pan over a medium heat. Add drained pork, in batches, cook until lightly browned on both sides. Remove from pan. Add onion to same pan, cook, stirring, until soft. Return pork to pan, pour over sauce. Stir for 30 seconds. Remove from heat.

5 Add pork to spinach mixture, top with couscous. Toss until well combined.

Hint: This sauce has a nutty, mildly tangy flavour and can be used a dressing for a chicken salad.