PORK WITH CUCUMBER & APRICOT COUSCOUS

Try this flavour-packed pork dish with couscous for dinner. It’s healthy, full of nutrients and contains four of your 5-a-day

Want some inspiration for fresh and healthy meals? Then look no further than the BBC Good Food Summer Healthy Diet Plan. It will give you new ideas for seven lunches and dinners.

All are packed with plenty of veggies and balanced with protein and carbohydrates, guaranteed to boost your health, energy and wellbeing. We even have vegetarian and vegan plans for non-meat eaters.

You can find the recipes online at bbcgoodfood.com and in the June issue of BBC Good Food magazine out now, but here’s an exclusive sneak peek at three of the recipes from the plan.

30g fresh coriander

4 small garlic cloves, chopped 2 tsp sumac

1 tbsp olive oil

400g pork fillet

1½ tsp smoked paprika

For the couscous

Drop of olive oil, for roasting 2 red onions, halved and sliced 1 aubergine, cut into 1cm cubes 200g wholemeal giant couscous Small bunch of spring onions (about 100g), sliced

½ large cucumber (about 320g), chopped

1 lemon, zested plus 2 tbsp juice 2 tbsp extra virgin olive oil 15g mint, leaves chopped

8 fresh apricots (about 320g) 25g toasted flaked almonds

1 Heat the oven to 190C/170C fan/ gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Then rub a quarter of it all over the pork, before putting the pork on a large baking tray and sprinkling over the paprika.

2 For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn’t large enough, use two.) Roast for 25 mins. Check the pork and if it isn’t cooked but the vegetables are, take the veggies out of the oven and cook the pork for 10-15 mins more until the juices run clear.

3 Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.

4 Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.