What are the main ingredients in Hummus & Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of Hummus & Ostrich Bowl?

Calories: 721, Carbs: 68 grams, Fat: grams, Protein: 49.9 grams, Sugar: 8.1 grams, Salt: 734 grams

How do I prepare Hummus & Ostrich Bowl?

BOWL IT UP: Plate up the couscous. Serve with the seared ostrich strips, the cucumber half-moons, the herby tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Great work, Chef! HERBY TOMATOES: In a small bowl, combine the diced tomato, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside. GOLDEN SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. COOK THE COUSCOUS: Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. FRY THE STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter. Remove from the pan and season.

What should be prepared from my kitchen to make Hummus & Ostrich Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

Hummus & Ostrich Bowl

This quick & easy Mediterranean-style hummus bowl really is one for the books! It uses wholewheat couscous as a base and is topped with tender pieces of fried ostrich. We’ve added creamy hummus, feta cheese, fresh tomato, crunchy cucumber, and a sprinkling of pumpkin seeds. A guaranteed winner!

Hummus & Ostrich Bowl

with herby tomato, Danish-style feta & pumpkin seeds

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Couscous
Cucumber
Danish-style Feta
Fresh Oregano
Hummus
NOMU Moroccan Rub
Ostrich
Ostrich Strips
Pumpkin Seeds
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Serves 1

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
HERBY TOMATOES
In a small bowl, combine the diced tomato, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter. Remove from the pan and season.
BOWL IT UP
Plate up the couscous. Serve with the seared ostrich strips, the cucumber half-moons, the herby tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Great work, Chef!

Couscous - 100ml
Tomato - 1
Fresh Oregano - 3g
Pumpkin Seeds - 5g
Ostrich Strips - 150g
NOMU Moroccan Rub - 5ml
Cucumber - 50g
Danish-style Feta - 20g
Hummus - 30ml

Download the Recipe

Serves 2

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
HERBY TOMATOES
In a small bowl, combine the diced tomato, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). In the final minute, baste with the NOMU rub and a knob of butter. Remove from the pan and season.
BOWL IT UP
Plate up the couscous. Serve with the seared ostrich strips, the cucumber half-moons, the herby tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Great work, Chef!

Couscous - 200ml
Tomato - 1
Fresh Oregano - 5g
Pumpkin Seeds - 10g
Ostrich Strips - 300g
NOMU Moroccan Rub - 10ml
Cucumber - 100g
Danish-style Feta - 40g
Hummus - 60ml

Download the Recipe

Serves 3

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
HERBY TOMATOES
In a small bowl, combine the diced tomato, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the strips to the pan and baste with the NOMU rub and a knob of butter. Remove from the pan and season.
BOWL IT UP
Plate up the couscous. Serve with the seared ostrich strips, the cucumber half-moons, the herby tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Great work, Chef!

Couscous - 300ml
Tomatoes - 2
Fresh Oregano - 8g
Pumpkin Seeds - 15g
Ostrich Strips - 450g
NOMU Moroccan Rub - 15ml
Cucumber - 150g
Danish-style Feta - 60g
Hummus - 90ml

Download the Recipe

Serves 4

COOK THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
HERBY TOMATOES
In a small bowl, combine the diced tomato, ½ the chopped oregano (to taste), a drizzle of olive oil, and seasoning. Set aside.
GOLDEN SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRY THE STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, fry the ostrich until browned, 1-2 minutes (shifting occasionally). You may need to do this step in batches. In the final minute, return all the strips to the pan and baste with the NOMU rub and a knob of butter. Remove from the pan and season.
BOWL IT UP
Plate up the couscous. Serve with the seared ostrich strips, the cucumber half-moons, the herby tomato, the drained feta, and the hummus. Garnish with the pumpkin seeds and the remaining oregano. Great work, Chef!