My sugar snap peas, skillfully grown from seed.
Moroccan Chicken with Cous Cous, Mint Yoghurt, Asparagus and Homegrown Sugar Snap Peas
500g chicken breast, diced into 2cm cubes
1/3 cup plain flour
2 brown onions, sliced
1 cup chicken stock
Juice of one lemon
Sugar snap peas
Place flour and spices in a large bowl. (Add as much of each spice as you like. I tend to have a heavy hand with the spice shakers). Add diced chicken and coat with flour mixture. Fry chicken until golden. Remove chicken and place to one side. Fry onion until soft. Return chicken to pan along with chicken stock and lemon juice. Heat for 10 minutes. Meanwhile, boil 2 cups of water or chicken stock. Remove from heat and add 2 cups of cous cous. Cover as set aside for a couple of minutes. Steam asparagus until tender. Add one cup of natural yoghurt and mint to blender. Blend until smooth. Fork through cous cous until fluffy. Serve chicken on bed of cous cous (or next to cous cous as I prefer). Top with minted yoghurt. Serve chicken and cous cous with steamed asparagus and sugar snap peas. I kept my sugar snaps raw but feel free to cook them.