Half a cup of cous cous
I apple
One slop of extra virgin olive oil
3 plum tomatoes
Liberal amount of dried basil leaves
Salt and pepper as little or much as you like
While your cous cous is expanding in its hot water, pan fry the cubed pork steak in extra virgin olive oil. After is has browned a little, add the diced apple (I leave the skins on, they're nutritious and flavoursome) and continue until the meat is almost cooked through and the apples are softening but not dissolving. At the last minute add the finely chopped tomatoes so that they are not a nasty cold contrast with the rest of your dish but also hold their form and don't disappear into a sauce. Once this is done, take off the heat and mix in with your cous cous seasoning it as to wish with the basil, salt and pepper. If I had had any fresh parsley or perhaps even coriander I would have added a generous bunch of chopped leaves instead of my dried condiments for an even better quick lunch but it is still good without these.
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