Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Rub pork cutlets with olive oil; sprinkle with spice. Spray a large non-stick frying pan with olive oil; set over medium heat. Add onion and cook, stirring, for 5 minutes, or until soft. Transfer onion to a plate and cover to keep warm.
Step 2 Increase heat to medium–high. Add pork cutlets to pan and cook for 2–3 minutes per side, or until golden. Transfer pork to prepared baking tray and cook in oven for 5–6 minutes, or until done.
Step 3 Meanwhile, cook couscous according to packet instructions. Fluff couscous grains with a fork.
Step 4 Steam, microwave or boil frozen vegies for 2–3 minutes, or until tender. Drain vegies and add to couscous with onion and parsley.
Step 5 Serve each harissa pork cutlet with vegie couscous, ½ cup baby rocket and a lemon wedge.