Traditionally served as part of a mezze course in the Middle East, similar to Italian antipasti or Spanish tapas, we’re turning tabbouleh into the herbaceous and fresh base of this main course. Featuring zesty lemon juice, peppery parsley, sweet dried apricots, & tangy baby tomatoes. Topped with buttery slices of ostrich.
Ostrich Fillet & Tabbouleh
Ostrich Fillet & Tabbouleh
with dried apricots, sunflower seeds & fresh parsley
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Bulgur Wheat
- Dried Apricots
- Free-range Ostrich Fillet
- Fresh Parsley
- Lemon Juice
- NOMU Moroccan Rub
- Ostrich
- Spring Onion
- Spring Onions
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 200ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, fluff with a fork, and set aside. 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.
BROWNED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the cooked bulgur, the halved tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the Ostrich slices and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 100ml
Sunflower Seeds - 5g
Free-range Ostrich Fillet - 150g
NOMU Moroccan Rub - 10ml
Lemon Juice - 15ml
Baby Tomatoes - 80g
Fresh Parsley - 10g
Spring Onion - 1
Dried Apricots - 15g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, fluff with a fork, and set aside. 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.
BROWNED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the cooked bulgur, the halved tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the Ostrich slices and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 200ml
Sunflower Seeds - 10g
Free-range Ostrich Fillet - 300g
NOMU Moroccan Rub - 20ml
Lemon Juice - 30ml
Baby Tomatoes - 160g
Fresh Parsley - 20g
Spring Onion - 1
Dried Apricots - 30g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, fluff with a fork, and set aside. 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.
BROWNED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the cooked bulgur, the halved tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the Ostrich slices and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 300ml
Sunflower Seeds - 15g
Free-range Ostrich Fillet - 450g
NOMU Moroccan Rub - 30ml
Lemon Juice - 45ml
Baby Tomatoes - 240g
Fresh Parsley - 30g
Spring Onions - 2
Dried Apricots - 45g
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a pot with 800ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, fluff with a fork, and set aside. 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.
BROWNED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
TASTY TABBOULEH
In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the cooked bulgur, the halved tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds.
MOROCCAN MEAL
Plate up the herby tabbouleh. Top with the Ostrich slices and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef!
Bulgur Wheat - 400ml
Sunflower Seeds - 20g
Free-range Ostrich Fillet - 600g
NOMU Moroccan Rub - 40ml
Lemon Juice - 60ml
Baby Tomatoes - 320g
Fresh Parsley - 40g
Spring Onions - 2
Dried Apricots - 60g
Frequently Asked Questions
What is the preparation time for Ostrich Fillet & Tabbouleh?
The preparation time for Ostrich Fillet & Tabbouleh with dried apricots, sunflower seeds & fresh parsley is between 15 and 20 minutes.
What is the total time required to make Ostrich Fillet & Tabbouleh with dried apricots, sunflower seeds & fresh parsley?
The total time required to make Ostrich Fillet & Tabbouleh with dried apricots, sunflower seeds & fresh parsley is between 20 and 25 minutes.
How many servings does Ostrich Fillet & Tabbouleh provide?
4 servings
What are the main ingredients in Ostrich Fillet & Tabbouleh?
Baby Tomatoes, Bulgur Wheat, Dried Apricots, Free-range Ostrich Fillet, Fresh Parsley, Lemon Juice, NOMU Moroccan Rub, Ostrich, Spring Onion, Spring Onions, Sunflower Seeds
What is the nutritional information of Ostrich Fillet & Tabbouleh?
Calories: 601, Carbs: 87 grams, Fat: grams, Protein: 46.5 grams, Sugar: 13.1 grams, Salt: 534 grams
How do I prepare Ostrich Fillet & Tabbouleh?
MOROCCAN MEAL: Plate up the herby tabbouleh. Top with the ostrich slices and drizzle over any pan juices. Sprinkle over the remaining spring onion. Dig in, Chef! TASTY TABBOULEH: In a salad bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss through the cooked bulgur, the halved tomato, the chopped parsley, ¾ of the sliced spring onion (to taste), the chopped dried apricots, and the toasted sunflower seeds. BROWNED 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 and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, fluff with a fork, and set aside. 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.
What should be prepared from my kitchen to make Ostrich Fillet & Tabbouleh?
Baby Tomatoes, Bulgur Wheat, Dried Apricots, Free-range Ostrich Fillet, Fresh Parsley, Lemon Juice, NOMU Moroccan Rub, Ostrich, Spring Onion, Spring Onions, Sunflower Seeds
How many calories does Ostrich Fillet & Tabbouleh have?
601 calories
How much fat content does Ostrich Fillet & Tabbouleh have?
grams
Woolies Products in this dish
