Sunbeam VitaSteam Instruction Booklet page 23

Recipes (continued)
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. C ombine 1 tablespoon oil, lemon juice and
Cajun spice. Brush chicken with mixture.
2. P lace 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. P lace lid on the basket and set timer to 20
minutes.
4. T ransfer cous cous to a bowl. Using a fork
separate grains. Add remaining ingredients
and toss to combine. Season with salt and
pepper.
5. C ut 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. C ombine sauces, sugar and mustard in a
large shallow dish. Add ribs and coat in
mixture.
2. P lace ribs between two steamer baskets.
Place lid on the basket and set timer to 20
minutes.
3. P reheat 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. S erve with steamed corn.
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