Shawarma Spiced Pork

Heat a drizzle of olive oil in a small pot over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Stir in stock concentrate and ¾ cup water and bring to a boil. Add couscous, cover, and remove from heat.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and half the shawarma spice. Sear in pan until browned, 2-3 minutes per side. Transfer pan to oven. (TIP: If your pan isn’t ovenproof, place pork on a baking sheet.) Roast until pork reaches desired doneness, 12-15 minutes.

Meanwhile, mince or grate garlic until you have ½ tsp (you may have a clove left over). Halve lemon. In a small bowl, combine yogurt, remaining shawarma spice, a squeeze of lemon, and a pinch of garlic. Stir in 1 TBSP water to give mixture a saucy consistency. Season with salt, pepper, and more garlic (to taste).

Once pork is done, remove from pan and let rest 5 minutes. Place pan used for pork over low heat. Add peas and toss until heated through, 1-2 minutes. Fluff couscous with a fork, then add to pan along with a squeeze of lemon and toss to combine. Season with salt and pepper.