Moroccan Espetada with Couscous

10 minutes Cooking time I 10 minutes preparation time

Serves 4

DESCRIPTION

INGREDIENTS

• 1 pack Klein Karoo Ostrich Moroccan Espetada
• Olive oil for cooking
• 500g couscous
• 500ml chicken stock
• 30ml butter

DIRECTIONS

Method Ostrich:

• Spray a heavy-based non-stick or cast iron pan with olive oil and heat.
• Add ostrich and cook for three minutes.
• Turn and cook for a further three minutes. Do not overcook. (It is low in fat and dries out quickly).
• Serve with couscous.

Method Couscous:

• Heat the stock in a saucepan and, when it is simmering, add the couscous.
• Simmer with the lid on for 1 minute.
• Remove form heat and let it stand for 5minutes.
• Stir in the butter with a fork to separate the granules.