Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.

To make the chermoula, place all the ingredients in a food processor and blend to an uneven purée. Place the pork medallions in a shallow dish and smear the chermoula all over them.

Meanwhile make the cauliflower couscous, place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring halfway through the cooking time.

During the last 5 minutes, heat an ovenproof pan or griddle pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear. 

Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.

Serve the pork medallions with the couscous, a spoonful of yogurt and a wedge of lemon.