Pork over couscous with pistachio lemon vinaigrette

1. For vinaigrette:

2. Combine 3 tablespoons olive oil, pistachios, parmesan cheese, lemon juice, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.

3. Add 1 teaspoon garlic and 1/8 teaspoon salt - stir together with a whisk.

4. For couscous:

5. Bring 1 1/2 cups water to a boil in a saucepan. Add 1/4 teaspoon salt and the couscous, cover, remove from heat. Let stand for at least 5 minutes before stirring.

6. For pork:

7. Heat a large skillet over medium high heat. Rub pork with the remaining garlic and sprinkle with salt and pepper. Add oil to the pan and swirl to coat.

8. Add pork to the pan and cook for about 3 minutes/side or until done (longer for thicker chops). Remove from the pan and keep warm.

9. Reduce the heat to medium low. Add a little more oil and tomatoes to the pan. Cook for about 5 minutes or until the skins blister, shaking the pan occasionally. Sprinkle with salt.

10. Stir the tomatoes and parsley into the couscous. Dish up the couscous to each plate and serve with a pork chop and a drizzle of the pistachio vinaigrette.