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1 Soak two thirds of the dry chillies in warm water for about 15 min.
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Chop the remaining chillies.
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2 For the Pork with Harissa Sauce: Pour the lemon juice into a shallow dish.
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Add in the chillies, mix, add in the pork and coat in the mix.
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3 Heat a griddle pan and cook the pork for 12 min till cooked through, turning frequently.
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Pour over the remaining lemon juice.
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4 Arrange the tomatoes around the edge of a plate and drizzle over the extra virgin olive oil.
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Sit the pork in the middle of the plate and sprinkle over the parsley.
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5 Garnish with the chives and half the soaked chillies.
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6 For the Broccoli with Harissa Sauce: Chop the remaining soaked chillies and mix together with the minced parsley, garlic, tomato puree, cumin, extra virgin olive oil and a drop of Tabasco.
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Then season.
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7 Blanch the broccoli in a pan of boiling water for 4-5 min, drain and refresh under cool running water.
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Pat dry using kitchen paper, arrange on a plate and serve with the sauce.
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8 For the Couscous: Place the couscous in a bowl with the stock cube.
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Pour over sufficient boiling water to cover and leave to stand till the couscous has soaked up the water and is tender.
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9 Stir the coriander, extra virgin olive oil, lemon zest, juice and drop of Tabasco into the couscous and season.
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Serve the couscous in a bowl, topped with the diced tomatoes and chives.
