Method

• 1.
  Preheat the oven to 180°C. Remove the zest from 2 oranges and place in a saucepan with stock. Set aside to infuse while you prepare the pork.

• 2.
  Juice the 2 oranges and mix with the harissa, garlic and 2 tablespoons parsley. Add the pork and toss to coat well. Set aside for 15 minutes.
• 3.
  Meanwhile: bring the stock to the boil over high heat. Remove from the heat and stir in couscous with a fork. Cover and set aside while you cook the pork.
• 4.
  Brush an ovenproof frypan with a little oil and place over high heat. Quarter the remaining orange then cook the cut sides for 1 minute each. Transfer the quarters to a plate, brush the frypan with a little more oil and reduce the heat to medium. Cook the pork for 1-2 minutes each side, then return the orange quarters to the frypan and place in the oven for a further 5 minutes or until the pork is cooked through.
• 5.
  Stir pine nuts and remaining parsley into the couscous, then divide among 4 serving plates. Top with pork, drizzle with pan juices and serve with the orange wedges and rocket.