Wash and dry all produce. Preheat oven to 450 degrees. Halve, peel, and dice onion. Pick leaves from cilantro; discard stems. Roughly chop leaves.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add onion and cook, tossing, until softened, 3-4 minutes. Stir in stock concentrate and 3/4 cup water and bring to a boil. Add couscous, cover, and remove from heat.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt, pepper, and half the shawarma spice. Sear in pan until browned, 2-3 minutes per side. Transfer pan to oven. (TIP: If your pan isn’t ovenproof, place pork on a baking sheet.) Roast until pork reaches desired doneness, 12-15 minutes.

Meanwhile, mince or grate garlic until you have 1/2 tsp (you may have a clove left over). Halve lemon. In a small bowl, combine yogurt, remaining shawarma spice, a squeeze of lemon, and a pinch of garlic. Stir in 1 TBSP water to give mixture a saucy consistency. Season with salt, pepper, and more garlic (to taste).

Once pork is done, remove from pan and let rest 5 minutes. Place pan used for pork over low heat. Add peas and toss until heated through, 1-2 minutes. Fluff couscous with a fork, then add to pan along with a squeeze of lemon and toss to combine. Season with salt and pepper.

Thinly slice pork. Divide couscous mixture between plates, then top with pork. Dollop with yogurt sauce and garnish with cilantro.