Tuna with Lemon & Chilli dressing
Zest & Juice of 2 lemons; 50g castor sugar; 1 red chilli deseeded & chopped; 1/2 tsp coriander. 4 tuna steaks.
Put lemon juice in a small pan with 2 tablespoon of water, add sugar and stir over low heat. Stir in chilli, ground coriander and lemon zest.
Rub both sides of tuna with oil and cook in frypan for 3-4 minutes each side or until cooked through. Serve with the lemon sauce

MOROCCAN CHICKEN WITH PINE NUT COUSCOUS
Serves: 6
1 Tbsp sweet paprika, 2 tsp turmeric, 2 tsp ground coriander, 2 tsp ground cumin 1/2 tsp ground cinnamon.
2 lb skinless, boneless chicken, cut into 2-inch pieces
3 Tbsp extra-virgin olive oil
1 large onion, thinly sliced, 6 large cloves garlic, crushed
2 lemons, 1 thinly sliced, 1 juiced
Salt and pepper, 2-1/2 cups chicken stock
1 cup pitted large green olives, 1 Tbsp butter
1-1/2 cups couscous
1/3 cup pine nuts, toasted
1 cup flat-leaf parsley leaves

In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.
In a large skillet, heat the oil, over medium-high heat until beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.
In a medium saucepan, bring the remaining 1-1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.