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Moroccan Chicken and Cous Cous
Serves: 4
1 ½ tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Cajun spice
600g chicken breast fillets
1 cup couscous
1 cup chicken stock
½ small red onion, thinly sliced
100g baby spinach leaves
Salt and pepper, to taste
Lemon wedges, to serve
1. Combine 1 tablespoon oil, lemon juice and
Cajun spice. Brush chicken with mixture.
2. Place chicken in one steamer basket.
Place cous cous, water and remaining oil in
the rice cooker bowl. Place the rice cooker
bowl in the second steamer basket.
3. Place lid on the basket and set timer to 20
minutes.
4. Transfer cous cous to a bowl. Using a fork
separate grains. Add remaining ingredients
and toss to combine. Season with salt and
pepper.
5. Cut chicken into slices. Serve with cous
cous and lemon wedges.
Pork Ribs with Barbecue Sauce
Serves: 2
2 tablespoons barbecue sauce
2 tablespoons tomato sauce
1 tablespoon sweet chilli sauce
1 tablespoon brown sugar
2 teaspoons Dijon mustard
2 x 375g racks pork spare ribs
1. Combine sauces, sugar and mustard in a
large shallow dish. Add ribs and coat in
mixture.
2. Place ribs between two steamer baskets.
Place lid on the basket and set timer to 20
minutes.
3. Preheat oven to 200°C (180°C fan-forced).
Place ribs on a wire rack over a baking tray.
Bake for 30 minutes or until brown and
caramelised.
4. Serve with steamed corn.
Recipes (continued)