Toast the fennel and coriander seeds in a dry pan for approximately 1 minute, before grinding them in a pestle mortar. Rub the mixture on the pork and season heavily with salt and pepper.
Heat some oil in the pan and sear the pork until golden brown on both sides and finish in the oven for approximately 7-10 minutes at 180c.
In a pot place the chicken stock, butter, crushed garlic and rosemary in a pot bring to the boil. Strain over the cous cous using a sieve. Cover with cling film and allow to stand. Once cooked, add the chopped parsley and season.
Mix together the wholegrain mustard, white wine vinegar and the olive oil. Season. Prep the green beans by removing the top but leaving the tail on. Plunge the green beans into a pot of boiling salted water for 60-90 seconds and then remove and place in bowl with vinaigrette. Allow to infuse for a couple of minutes.
Serve the pork chop with the mustard green beans and the cous cous.