Fluffy couscous loaded with golden, pan-fried baby marrows, red pepper slices, caramelised onion, fresh greens, tangy tomato & earthy parsley forms the base, then topped with browned ostrich and a balsamic vinegar drizzle.
Charred Veg Couscous & Ostrich
Charred Veg Couscous & Ostrich
with balsamic caramelised onion & sunflower seeds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Balsamic Vinegar
- Bell Pepper
- Bell Peppers
- Couscous
- Free-range Ostrich Steak
- Fresh Parsley
- Fresh Rosemary
- Green Leaves
- NOMU Roast Rub
- Onion
- Onions
- Ostrich
- Sunflower Seeds
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
YUM YUM COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN BABY MARROW
Return the pan to medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes per side. Remove from the pan.
CHARRED RED PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan.
BUTTER-BASTED OSTRICH
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the NOMU rub, and the rinsed rosemary. Remove from the pan, discard the rosemary and reserve the pan juices. Set aside to rest for 5 minutes before slicing and seasoning.
VEGGIE MEDLEY
Toss the cooked onions, the charred peppers, the charred baby marrow, the shredded leaves, the diced tomato, ½ the chopped parsley, and seasoning through the cooked couscous. In a small bowl, combine the balsamic vinegar with a generous drizzle of olive oil, a sweetener, and seasoning.
COME AND GET IT!
Serve up the loaded couscous, top with the rosemary basted ostrich slices and drizzle with any remaining pan juices. Drizzle over the balsamic dressing and garnish with the remaining fresh parsley and the toasted seeds.
Couscous - 75ml
Sunflower Seeds - 10g
Onion - 1
Baby Marrow - 100g
Bell Pepper - 1
Free-range Ostrich Steak - 160g
NOMU Roast Rub - 10ml
Fresh Rosemary - 3g
Green Leaves - 20g
Tomato - 1
Fresh Parsley - 4g
Balsamic Vinegar - 15ml
YUM YUM COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN BABY MARROW
Return the pan to medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes per side. Remove from the pan.
CHARRED RED PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 1-2 minutes (shifting occasionally). Remove from the pan.
BUTTER-BASTED OSTRICH
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the NOMU rub, and the rinsed rosemary. Remove from the pan, discard the rosemary and reserve the pan juices. Set aside to rest for 5 minutes before slicing and seasoning.
VEGGIE MEDLEY
Toss the cooked onions, the charred peppers, the charred baby marrow, the shredded leaves, the diced tomato, ½ the chopped parsley, and seasoning through the cooked couscous. In a small bowl, combine the balsamic vinegar with a generous drizzle of olive oil, a sweetener, and seasoning.
COME AND GET IT!
Serve up the loaded couscous, top with the rosemary basted ostrich slices and drizzle with any remaining pan juices. Drizzle over the balsamic dressing and garnish with the remaining fresh parsley and the toasted seeds.
Couscous - 150ml
Sunflower Seeds - 20g
Onion - 1
Baby Marrow - 200g
Bell Pepper - 1
Free-range Ostrich Steak - 320g
NOMU Roast Rub - 20ml
Fresh Rosemary - 5g
Green Leaves - 40g
Tomato - 1
Fresh Parsley - 8g
Balsamic Vinegar - 30ml
YUM YUM COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN BABY MARROW
Return the pan to medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan.
CHARRED RED PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
BUTTER-BASTED OSTRICH
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the NOMU rub, and the rinsed rosemary. Remove from the pan, discard the rosemary and reserve the pan juices. Set aside to rest for 5 minutes before slicing and seasoning.
VEGGIE MEDLEY
Toss the cooked onions, the charred peppers, the charred baby marrow, the shredded leaves, the diced tomato, ½ the chopped parsley, and seasoning through the cooked couscous. In a small bowl, combine the balsamic vinegar with a generous drizzle of olive oil, a sweetener, and seasoning.
COME AND GET IT!
Serve up the loaded couscous, top with the rosemary basted ostrich slices and drizzle with any remaining pan juices. Drizzle over the balsamic dressing and garnish with the remaining fresh parsley and the toasted seeds.
Couscous - 225ml
Sunflower Seeds - 30g
Onions - 2
Baby Marrow - 300g
Bell Peppers - 2
Free-range Ostrich Steak - 480g
NOMU Roast Rub - 30ml
Fresh Rosemary - 8g
Green Leaves - 60g
Tomatoes - 2
Fresh Parsley - 12g
Balsamic Vinegar - 45ml
YUM YUM 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.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN BABY MARROW
Return the pan to medium high-heat with a drizzle of oil. When hot, fry the baby marrow pieces until lightly charred, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan.
CHARRED RED PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 2-3 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
BUTTER-BASTED OSTRICH
Return the pan to 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter, the NOMU rub, and the rinsed rosemary. Remove from the pan, discard the rosemary and reserve the pan juices. Set aside to rest for 5 minutes before slicing and seasoning.
VEGGIE MEDLEY
Toss the cooked onions, the charred peppers, the charred baby marrow, the shredded leaves, the diced tomato, ½ the chopped parsley, and seasoning through the cooked couscous. In a small bowl, combine the balsamic vinegar with a generous drizzle of olive oil, a sweetener, and seasoning.
COME AND GET IT!
Serve up the loaded couscous, top with the rosemary basted ostrich slices and drizzle with any remaining pan juices. Drizzle over the balsamic dressing and garnish with the remaining fresh parsley and the toasted seeds.
Couscous - 300ml
Sunflower Seeds - 40g
Onions - 2
Baby Marrow - 400g
Bell Peppers - 2
Free-range Ostrich Steak - 640g
NOMU Roast Rub - 40ml
Fresh Rosemary - 10g
Green Leaves - 80g
Tomatoes - 2
Fresh Parsley - 15g
Balsamic Vinegar - 60ml
Woolies Products in this dish
