A feel-good jumble of ostrich pan-fried with fresh oregano, whole wheat couscous, roast butternut, creamy feta, and warm red pepper pesto dressing. Guaranteed to give you the warm and fuzzies.
OSTRICH SOUL BOWL
OSTRICH SOUL BOWL
with roast butternut & red pepper pesto
Hands on Time: 35 - 40 minutes
Overall Time: 40 - 45 minutes
Ingredients:
- Butternut Chunks
- Danish Feta
- Fresh Origanum
- Fresh Spinach
- Ostrich
- Ostrich Goulash
- Pesto Princess Red Pepper Pesto
- Sunflower Seeds
- Vegetable Stock
- Wholewheat Couscous
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pepper pesto with 1 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency.
COSY COUSCOUS
When the butternut is halfway, boil the kettle. Using a shallow bowl, submerge the couscous and vegetable stock in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-5 minutes until wilted. On completion, stir it through the cooked couscous.
OSTRICH & OREGANO
Return the pan to a high heat with another drizzle of oil. When hot, brown the ostrich goulash for 2-4 minutes, shifting occasionally. Add the chopped oregano and cook for a further 1-2 minutes until the ostrich is cooked through and crispy. Remove from the pan on completion and season.
SOUL-WARMING BOWL
Dish up the crispy ostrich goulash alongside some spinachy couscous and roast butternut. Drizzle with the red pesto dressing, crumble over the drained feta, and garnish with the sunflower seeds. Look at you go, Chef!
Butternut Chunks - 200g
Sunflower Seeds - 10g
Pesto Princess Red Pepper Pesto - 30ml
Wholewheat Couscous - 100ml
Vegetable Stock - 5ml
Fresh Spinach - 50g
Ostrich Goulash - 150g
Fresh Origanum - 3g
Danish Feta - 40g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pepper pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency.
COSY COUSCOUS
When the butternut is halfway, boil the kettle. Using a shallow bowl, submerge the couscous and vegetable stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-5 minutes until wilted. On completion, stir it through the cooked couscous.
OSTRICH & OREGANO
Return the pan to a high heat with another drizzle of oil. When hot, brown the ostrich goulash for 2-4 minutes, shifting occasionally. Add the chopped oregano and cook for a further 1-2 minutes until the ostrich is cooked through and crispy. Remove from the pan on completion and season.
SOUL-WARMING BOWLS
Dish up the crispy ostrich goulash alongside some spinachy couscous and roast butternut. Drizzle with the red pesto dressing, crumble over the drained feta, and garnish with the sunflower seeds. Look at you go, Chef!
Butternut Chunks - 400g
Sunflower Seeds - 20g
Pesto Princess Red Pepper Pesto - 60ml
Wholewheat Couscous - 200ml
Vegetable Stock - 10ml
Fresh Spinach - 100g
Ostrich Goulash - 300g
Fresh Origanum - 5g
Danish Feta - 80g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pepper pesto with 2 tsp of olive oil. Add warm water in 5ml increments until drizzling consistency.
COSY COUSCOUS
When the butternut is halfway, boil the kettle. Using a shallow bowl, submerge the couscous and vegetable stock in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-5 minutes until wilted. On completion, stir it through the cooked couscous.
OSTRICH & OREGANO
Return the pan to a high heat with another drizzle of oil. When hot, brown the ostrich goulash for 2-4 minutes, shifting occasionally. Add the chopped oregano and cook for a further 1-2 minutes until the ostrich is cooked through and crispy. Remove from the pan on completion and season.
SOUL-WARMING BOWLS
Dish up the crispy ostrich goulash alongside some spinachy couscous and roast butternut. Drizzle with the red pesto dressing, crumble over the drained feta, and garnish with the sunflower seeds. Look at you go, Chef!
Butternut Chunks - 400g
Sunflower Seeds - 20g
Pesto Princess Red Pepper Pesto - 60ml
Wholewheat Couscous - 200ml
Vegetable Stock - 10ml
Fresh Spinach - 100g
Ostrich Goulash - 300g
Fresh Origanum - 5g
Danish Feta - 80g
BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
SWEET ROAST BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
SEEDS & DRESSING
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. In a bowl, combine the red pepper pesto with 1 tbsp of olive oil. Add warm water in 5ml increments until drizzling consistency.
COSY COUSCOUS
When the butternut is halfway, boil the kettle. Using a shallow bowl, submerge the couscous and vegetable stock in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 7-10 minutes. Once cooked, fluff up with the fork.
SAUTÉ THE SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the shredded spinach for 3-5 minutes until wilted. You may need to do this step in batches. On completion, stir it through the cooked couscous.
OSTRICH & OREGANO
Return the pan to a high heat with another drizzle of oil. When hot, brown the ostrich goulash for 2-4 minutes, shifting occasionally. You may need to do this step in batches. Add the chopped oregano and cook for a further 1-2 minutes until the ostrich is cooked through and crispy. Remove from the pan on completion and season.
SOUL-WARMING BOWLS
Dish up the crispy ostrich goulash alongside some spinachy couscous and roast butternut. Drizzle with the red pesto dressing, crumble over the drained feta, and garnish with the sunflower seeds. Look at you go, Chef!
Butternut Chunks - 800g
Sunflower Seeds - 40g
Pesto Princess Red Pepper Pesto - 120ml
Wholewheat Couscous - 400ml
Vegetable Stock - 20ml
Fresh Spinach - 200g
Ostrich Goulash - 600g
Fresh Origanum - 10g
Danish Feta - 160g
Woolies Products in this dish
