...and Courgette Couscous.

Make couscous according to the packet – I use chicken stock and a good knob of butter. Grate courgettes and fry in olive oil
until starting to go soft, and stir into the couscous just before serving. Make the tahini sauce by mixing lemon juice into
tahini paste, along with enough water to get the consitency of double cream. Coat skinless boneless chicken thigh fillets with
ras al hanout and fry in olive oil until cooked, about 10 minutes each side. Cut across the grain into strips and serve with the
tahini sauce, couscous and a salad made from chopped tomatoes, cucumbers and parsley, seasoned with lemon juice, salt and pepper.