|2||onion — chopped|
|350 g||ostrich mince|
|15 ml||cumin — ground|
|5 ml||cinnamon — ground|
|500 ml||stock — vegetable|
|lemons — zest only|
|handful||fresh mint — chopped|
|50 g||unsalted cashew nuts — toasted|
|2||peaches — sliced|
1. Heat the oil in a large pan, add the onions and cook gently for 5 minutes until they’re soft. Stir in the mince and spices then add the stock. Bring to the boil then turn the heat down and simmer for 10 minutes.
2. Couscous: Prepare the couscous following the packet instructions. Stir through the lemon zest and mint. Season to taste.
3. Spoon the couscous onto serving plates, pile the mince mixture on top and scatter over the cashews and peaches.