1) Mix the harissa paste and lemon juice. Sit the chicken in the mixture for at least 15 minutes.
2) Fry the pork in a pan until cooked through. Take out of the pan and leave on a plate in foil to keep warm.
3) Add the couscous and stock into the pan. Top with the butterbeans and pepper. Cover and leave for 5 minutes.
4) Once the couscous has absorbed the stock, add in some mint, fluff it all up and serve with the pork.