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, couscous, silky-sweet onion, marinated tomato & thyme-infused ostrich. Served with creamy red pepper hummus.
Couscous & Ostrich Buddha Bowl
Couscous & Ostrich Buddha Bowl
with marinated tomatoes & red pepper hummus
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Couscous
- Free-range Ostrich Chunks
- Fresh Thyme
- Onion
- Onions
- Ostrich
- Peas
- Red Pepper Hummus
- Red Wine Vinegar
- Tinned Lentils
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
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!
Frequently Asked Questions
What is the preparation time for Couscous & Ostrich Buddha Bowl?
The preparation time for Couscous & Ostrich Buddha Bowl with marinated tomatoes & red pepper hummus is between 20 and 40 minutes.
What is the total time required to make Couscous & Ostrich Buddha Bowl with marinated tomatoes & red pepper hummus?
The total time required to make Couscous & Ostrich Buddha Bowl with marinated tomatoes & red pepper hummus is between 30 and 50 minutes.
How many servings does Couscous & Ostrich Buddha Bowl provide?
4 servings
What are the main ingredients in Couscous & Ostrich Buddha Bowl?
Couscous, Free-range Ostrich Chunks, Fresh Thyme, Onion, Onions, Ostrich, Peas, Red Pepper Hummus, Red Wine Vinegar, Tinned Lentils, Tomato, Tomatoes
What is the nutritional information of Couscous & Ostrich Buddha Bowl?
Calories: 815, Carbs: 96 grams, Fat: grams, Protein: 57.6 grams, Sugar: 18.8 grams, Salt: 409 grams
How do I prepare Couscous & Ostrich 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 Couscous & Ostrich Buddha Bowl?
Couscous, Free-range Ostrich Chunks, Fresh Thyme, Onion, Onions, Ostrich, Peas, Red Pepper Hummus, Red Wine Vinegar, Tinned Lentils, Tomato, Tomatoes
How many calories does Couscous & Ostrich Buddha Bowl have?
815 calories
How much fat content does Couscous & Ostrich Buddha Bowl have?
grams
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