eCook Meal
Ostrich & Couscous Buddha Bowl
with marinated tomatoes & red pepper hummus
It’s a merry-go-round of mouthwatering tastes with this buddha-bowl style meal, Chef! Whether you eat each ingredient seperately or combine into a delicious forkful, you can look forward to morsels of plump peas, silky-sweet onion, marinated tomato & thyme-infused ostrich. Served with creamy red pepper hummus.
Serving guide
Choose your portion size.
Couscous & PEAS
Boil the kettle. Place the Couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS & Tomatoes
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season. In a bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Tomato, toss to combine, season, and set aside.
Ostrich
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan. Season and set aside.
DINNER IS READY
Assemble the dish in buddha bowl style by placing the Couscous next to the lentils, tomato, caramelised onions, and the ostrich arranged alongside, discarding the thyme sprigs. Finish with dollops of hummus. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS & Tomatoes
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season. In a bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Tomato, toss to combine, season, and set aside.
Ostrich
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan. Season and set aside.
DINNER IS READY
Assemble the dish in buddha bowl style by placing the Couscous next to the lentils, tomato, caramelised onions, and the ostrich arranged alongside, discarding the thyme sprigs. Finish with dollops of hummus. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS & Tomatoes
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season. In a bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Tomatoes, toss to combine, season, and set aside.
Ostrich
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan. Season and set aside.
DINNER IS READY
Assemble the dish in buddha bowl style by placing the Couscous next to the lentils, tomato, caramelised onions, and the ostrich arranged alongside, discarding the thyme sprigs. Finish with dollops of hummus. Well done, Chef!
Couscous & PEAS
Boil the kettle. Place the Couscous and peas in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
CARAMELISED Onion
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the Onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
LENTILS & Tomatoes
Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season. In a bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the Tomatoes, toss to combine, season, and set aside.
Ostrich
Place a clean pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan. Season and set aside.
DINNER IS READY
Assemble the dish in buddha bowl style by placing the Couscous next to the lentils, tomato, caramelised onions, and the ostrich arranged alongside, discarding the thyme sprigs. Finish with dollops of hummus. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R135.86
for 4 servings · R33.97 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Red Pepper Hummus needs 200 mlRoasted Red Pepper Hummus 180 g R54.99 · whole pack (size can't be divided)R54.99
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
Not in the Woolies basket — source these elsewhere:
- Free-range Ostrich Strips
- Tinned Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ostrich & Couscous Buddha Bowl?
The preparation time for Ostrich & Couscous Buddha Bowl with marinated tomatoes & red pepper hummus is between 20 and 40 minutes.
What is the total time required to make Ostrich & Couscous Buddha Bowl with marinated tomatoes & red pepper hummus?
The total time required to make Ostrich & Couscous Buddha Bowl with marinated tomatoes & red pepper hummus is between 30 and 50 minutes.
How many servings does Ostrich & Couscous Buddha Bowl provide?
4 servings
What are the main ingredients in Ostrich & Couscous Buddha Bowl?
Couscous, Free-Range Ostrich Strips, Fresh Thyme, Onion, Onions, Ostrich, Peas, Red Pepper Hummus, Red Wine Vinegar, Tinned Lentils, Tomato, Tomatoes
What is the nutritional information of Ostrich & Couscous Buddha Bowl?
Calories: 777, Carbs: 84 grams, Fat: grams, Protein: 51.8 grams, Sugar: 17.6 grams, Salt: 595 grams
How do I prepare Ostrich & Couscous Buddha Bowl?
DINNER IS READY: Assemble the dish in buddha bowl style by placing the couscous next to the lentils, tomato, caramelised onions, and the ostrich arranged alongside, discarding the thyme sprigs. Finish with dollops of hummus. Well done, Chef! OSTRICH: Place a clean pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan. Season and set aside. LENTILS & TOMATOES: Return the pan (with a lid) to medium-high heat with a drizzle of oil. When hot, toast the lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season. In a bowl, combine the vinegar, a drizzle of olive oil, and mix to emulsify. Add the tomato, toss to combine, season, and set aside. CARAMELISED ONION: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. COUSCOUS & PEAS: Boil the kettle. Place the couscous and peas in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Ostrich & Couscous Buddha Bowl?
Couscous, Free-Range Ostrich Strips, Fresh Thyme, Onion, Onions, Ostrich, Peas, Red Pepper Hummus, Red Wine Vinegar, Tinned Lentils, Tomato, Tomatoes
How many calories does Ostrich & Couscous Buddha Bowl have?
777 calories
How much fat content does Ostrich & Couscous Buddha Bowl have?
grams