Buttery Cous Cous

Ingredients:

2 Cups Cous Cous
2 Cups Warm Water
2 Tsp Salt
2 Tbsp Olive Oil
35g Butter
Handful of Almond Flakes

Method:

Place the cous cous in an oven proof dish and cover with the warm water. Cling wrap and set aside for about 10 minutes for the cous cous to absorb the water. Drizzle olive oil over the cous cous and mix with your fingers to separate the cous cous grains well. Cut most of the butter into cubes and place over the cous cous. Cover with foil and place into a preheated oven (160 degrees celcius) for about 10 minutes.

Meanwhile heat a pan and give the almond flakes a quick toast. Melt the remaining butter and pour over the cous cous when serving. Garnish with almond flakes.

Harissa Chicken Skewers

Ingredients:

1 Kg Chicken Breast Cubed

2 Whole Roasted Red Peppers

1 Tbsp Garlic

1/4 Cup Lemon Juice

2 Whole Red/Green Chillies

1 Tbsp Almonds

1 Tsp Cumin

1/4 Tsp Turmeric

Salt and Pepper

1/4 Cup Corriander leaves

1 Mint Leaf

Method:

Blend all of the above ingredients (Except the chicken duh :P) and add to the chicken cubes. Leave to marinate for a few hours or overnight. Skewer the meat and grill over a charcoal fire turning till browned well. Serve with pita bread...Yum!