Lightly toast the almonds in a small frying pan over moderate heat for about 2 to 3 minutes; put aside.
Combine the stock, orange juice, oil and garlic in a deep saucepan. Bring to the boil over moderate heat, then add the dried fruit and couscous and quickly stir with a fork. Remove from the heat, cover and let stand for 5 minutes.
Spray a large nonstick frying pan with cooking spray. Heat over high heat, add the pork and cook for 2 to 3 minutes on each side. Let stand for 5 minutes in a warm place.
Combine the nuts, couscous mixture and parsley and fluff up with a fork. Serve with the pork topped with a little chilli sauce.
Pork is the number-one dietary source of thiamin; it offers impressive amounts of other B vitamins as well. And pork is now far leaner than it used to be.