4 lean pork loin steaks, thick cut
1 tbsp olive oil
1–2 tbsp Masterfoods Moroccan Spice blend
500ml chicken stock, boiling
2 tbsp butter
1 lemon rind and juice
1 roasted red capsicum
¼ cup currants
Preheat barbecue or griddle pan 10 mins on a medium heat.
Brush each pork loin steak with a little oil and sprinkle each side with Moroccan spice. Place onto the preheated barbecue and cook 2–3 mins each side until cooked the way you like it. Remove and allow to rest in a warm place.
While pork steak is cooking combine the couscous, chicken stock and butter in a large bowl and mix well until butter is dissolved. Cover and allow to stand until couscous is soft and hydrated.
Slice the roasted capsicum into thin strips. Toss the lemon rind and juice, capsicum, currants and prepared couscous together.
Slice pork steaks and serve decoratively on a bed of couscous, garnish with a wedge of lemon.