Step 1 Pre heat the oven to 180°c/160°c. Remove the pulled pork from its packaging and place on a foil lined tray with its juices. Pop in the oven for 20 minutes.

Step 2 Dry fry the whole almonds for a few minutes over a high heat, then remove and chop. I always find it best to totally focus on this stage as I’ve thrown away many burnt nuts in my time!

Step 3 Put the couscous in a large bowl with the lemon zest & juice and pour over the stock. Cover the bowl with a tea towel and leave for 10 minutes until all the liquid has been absorbed.

Step 4 Using a fork fluff up the couscous and mix in the other ingredients.

Step 5 Remove the pulled pork from the oven and tease apart to shred.

Step 6 To serve place a few large spoons of the couscous on the plate and top with the pulled pork.