~ Recipe of the Month ~

Moroccan Chicken and Cous Cous.

Ingredients:

3 Tablespoons of Moroccan Spice (Masterfoods is good)
1 Clove of Crushed Garlic
1 Squeeze of Lemon Juice
2 Tablespoons of Olive Oil
2 Chicken Breasts (Whole or Sliced)

STEP1:
In a bowl put 2-3tbls of Moroccan spice mix (masterfoods one is good), 1 clove of crushed garlic, a squeeze of lemon juice, 2tbls olive oil and Mix together.

STEP 2:
Cut 2 chicken breasts into 2 or 3 pieces (you may also keep them whole) and place them in the marinade and coat well. Marinate for at least an hour, the longer the better as the chicken takes on more of the flavours.

STEP 3:
You can either pop the chicken on the bbq or place on a tray in the oven till cooked through.

STEP 4:
While you are waiting for the chicken to cook you can prepare the cous cous. I love the Ainsley Harriot cous cous that you can buy in the supermarket, they come in all sorts of flavours so any one of those would do, but you can also buy plain cous cous and add fresh chopped coriander and mint to it. So cook the cous cous according to the packet directions

STEP 5:
Fluff up the cous cous with a fork and place onto serving plates and top with the cooked chicken pieces. I also like to mix some natural yoghurt with some diced cucumber, chopped coriander and a little lemon juice to taste and drizzle it over the chicken, this just gives a little extra moisture to the dish. This is a great summer dish with some great flavours and the best thing is it's so quick and easy!

STEP 6:
Enjoy!!

• 1 tbs vege oil
• 1 tbs rogan josh curry paste
• 1 brown onian diced
• 2 cloves garlic crushed
• 1 tbs grated fresh ginger
• 1 teaspoon ground cumin
• 1 cup red lentils
• 2 cups vegetable stock
• 2 1/2 cups water
• 400g can diced tomatoes - undrained
• Small buneh corriander - chopped
• Natural yoghurt - to serve
• 1 cup small diced pumpkin
• 1 fresh corn cab - kernels removed
• 1 bunch english spinach - chopped