Cut the pepper into slices and the onion into 1cm wide slices. Put the onion and pepper onto a baking tray and drizzle with oil, salt and pepper.
Toss together and put in oven to roast for 15mins.
Mix the yogurt and mint leaves with some salt and pepper in a bowl and leave to one side.
Fill the kettle and put it on to boil.
Fry the pork steak on a medium heat with a drizzle of oil and salt and pepper to season. Fry on each side 4/5 mins until cooked through and no longer pink in the middle.
Put the couscous in a bowl and pour over the boiling water, stir and leave for 5 mins.
Once the pork is cooked remove from the heat and pour the honey over each steak, turning them so they are evenly coated. Let the pork rest in the pan for a few minutes.
Fluff the cous cous with a fork and serve. Place the pork and the roasted veg on top of the couscous, drizzle the pork juices over and a spoonful of yougurt.