Instructions: 1 Soak two thirds of the dried chillies in hot water for about 15 minutes. Chop the remaining chillies.

2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish. Add the chillies, mix, add the pork and coat in the mixture.

3 Heat a griddle pan and cook the pork for 12 minutes until cooked through, turning frequently. Pour over the remaining lemon juice.

4 Arrange the tomatoes around the edge of a plate and drizzle over the olive oil. Sit the pork in the middle of the plate and sprinkle over the parsley.

5 Garnish with the chives and half the soaked chillies.

6 For the Broccoli with Harissa Sauce: Chop the remaining soaked chillies and mix together with the chopped parsley, garlic, tomato puree, cumin, olive oil and a drop of Tabasco. Then season.

7 Blanch the broccoli in a pan of boiling water for 4-5 minutes, drain and refresh under cold running water. Pat dry using kitchen paper, arrange on a plate and serve with the sauce.

8 For the Couscous: Place the couscous in a bowl with the stock cube.

Pour over enough boiling water to cover and leave to stand until the couscous has soaked up the water and is tender.

9 Stir the coriander, olive oil, lemon zest, juice and drop of Tabasco into the couscous and season. Serve the couscous in a bowl, topped with the diced tomatoes and chives.

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