Harissa-Rubbed Pork Tenderloin with Apricot Couscous

Preheat the oven to 400°F (200°C).

In a small bowl, mix 3 tablespoons of harissa paste, 1 tablespoon of honey, 3 minced garlic cloves, 1 teaspoon of lemon zest, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Pat the 1.5 pounds of pork tenderloin dry with paper towels. Rub the harissa mixture all over the pork, coating it evenly.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. When hot, sear the pork on all sides until browned, about 6-8 minutes total.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

While the pork is roasting, prepare the couscous. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.

Add the 1/2 diced red onion and cook until softened, about 3-4 minutes.

Add 1 teaspoon of ground cumin and 1/2 teaspoon of ground coriander, and cook for 30 seconds until fragrant.

Pour in 1.75 cups of chicken broth and bring to a boil. Once boiling, add 1/2 teaspoon of salt and stir in 1.5 cups of couscous and 1/2 cup of diced dried apricots.

Remove from heat, cover, and let stand for 5 minutes. Then fluff with a fork.

While the couscous is standing, toast 1/4 cup of slivered almonds in a dry skillet over medium heat until golden, about 3-4 minutes, stirring frequently to prevent burning.

Once the pork has reached the desired temperature, remove from the oven and transfer to a cutting board. Tent with foil and let rest for 5-10 minutes.

To the couscous, add the juice of half a lemon, 1/4 cup of chopped mint, 1/4 cup of chopped parsley, 1/2 diced cucumber, the toasted almonds, and the remaining 1/4 teaspoon of black pepper. Mix well.

Slice the pork tenderloin into 1/2-inch medallions.

Serve the sliced pork over the apricot couscous, garnishing with additional fresh herbs if desired.