Ingredients
Method
1.Combine pork and 2 teaspoons of spice mix in a bowl. Heat half the oil in a frying pan over moderate heat. Cook pork, in batches, for 2 minutes each or until browned. Transfer to a heatproof bowl. Heat remaining oil in same pan over moderate heat. Add onion and garlic. Cook, stirring, 3 minutes or until soft. Return pork and any resting juices to pan. Add remaining spice mix, capsicum, nectar and crumbled stock cubes. Bring to a simmer. Simmer 10 minutes or until pork is cooked and sauce reduces.
2.Meanwhile, place couscous in a heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic food wrap. Stand 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains.
3.Divide couscous among serving bowls. Top with pork. Serve sprinkled with parsley.
Make ahead: Marinate pork in spice mix a day ahead. Cover, then refrigerate. Moroccan spice mix is available in the spice aisle of your supermarket.
Note