Instructions: 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.

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