Ingredients

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1 kg Ostrich fillet
1 tsp each of Fennel, Cumin, Nigella seeds
1 tbl Olive oil
1/2 tsp black mustard seed
2 clv garlic, crushed
Salt & freshly ground black pepper
1 x onion, diced
2 x ripe tomatoes, diced
1 x red capsicum, diced
1 tbl olive oil
2 sm red chillies, diced
1 tbl chopped fresh basil
500 ml water
Olive oil for frying
500 gm Couscous
60 gm butter

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Method :

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* 1. Cut the ostrich fillet into 40 small pieces and lightly batten out. Season with spices and allow to stand for 15-30 min.
* 2. Combine tomatoes, olive oil and basil and allow to stand. Heat the oil and saute the garlic, onion, capsicum and chillies until softened.
* 3. Add water and bring to the boil. Stir in Couscous and simmer for 2 min or until swelled.
* 4. Add butter and stir with a fork over low heat for 4 min or until cooked through.
* 5. For each serving, heat oil in heavy based frying pan and quickly saute 150 g spiced fillets until well browned on both sides.
* 6. Serve over Moroccan Couscous with tomato salsa.