Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin and cauliflower in a single layer on the lined tray. Drizzle with 2 tsp of the oil and toss to combine. Season. Roast, turning occasionally, for 20-25 mins or until the pumpkin and cauliflower are golden brown.

Step 2

Meanwhile, cook the couscous in a large saucepan of boiling water for 8 mins or until tender. Refresh under cold water. Drain well. Place in a large bowl with 1 tbs of the oil. Toss to combine.

Step 3

Heat a chargrill on medium-high. Combine the pork, Moroccan seasoning and remaining oil in a medium bowl. Cook the pork on the grill for 3 mins each side or until just cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

Step 4

Add the pumpkin and cauliflower to the couscous mixture in the bowl with the almond, fetta and lemon juice. Toss to combine.

Step 5

Spoon the couscous mixture onto a large serving platter. Top with the pork. Sprinkle with the lemon zest and serve with the coriander.