Why This Recipe Works

Potent harissa, typically made from chiles, spices, and garlic, provided earthy, fragrant heat to both the pork and the couscous.

Before You Begin

Harissa is a potent North African chile paste flavored with garlic and spices.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Combine honey and 1 tablespoon harissa in small bowl. Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, about 7 minutes. Transfer pork to rimmed baking sheet; brush with honey mixture; and roast until meat registers 135 degrees, about 18 minutes.

Meanwhile, bring water, 2 tablespoons oil, remaining 1 teaspoon harissa, and remaining ¼ teaspoon salt to boil in now-empty skillet. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes.

Let pork rest for 5 minutes. Stir carrots, feta, olives, parsley, and remaining 3 tablespoons oil into couscous. Slice pork and serve with couscous salad.