What are the main ingredients in Ostrich & Chimichurri Couscous?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Butter, Paper Towel

What is the nutritional information of Ostrich & Chimichurri Couscous?

Calories: 753, Carbs: 82 grams, Fat: grams, Protein: 53.7 grams, Sugar: 17.6 grams, Salt: 937 grams

How do I prepare Ostrich & Chimichurri Couscous?

A MEMORABLE MEAL: Mix the charred pepper, the pickled onion and the diced cucumber through the couscous. Dish up the loaded couscous, drizzle over the zingy yoghurt and top with the sliced ostrich. Scatter over the almond slivers and dig in, Chef! SPICY BELL PEPPER: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper pieces with the remaining spicy Moroccan rub until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MMMOROCCAN OSTRICH: Place a 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ½ the spicy Moroccan rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. CHIMICHURRI 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. When the couscous is still warm, pull the chimichurri through it. Season and set aside. In a small bowl, mix together the yoghurt and the lemon juice (to taste). Season and set aside.

What should be prepared from my kitchen to make Ostrich & Chimichurri Couscous?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water, Butter, Paper Towel

Ostrich & Chimichurri Couscous

Name: Ostrich & Chimichurri Couscous
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Seasoning (salt & pepper); Water; Butter; Paper Towel

You can sum this mouthwatering Moroccan meal up with one sound: Mmmm! A spicy Moroccan rub gives a warm kick and delicious flavour to buttery seared ostrich and pan-fried bell pepper, which is tossed with fluffy couscous, pickled onion & cooling cucumber and elevated with Pesto Princess Chimichurri Sauce. Served with a zesty yoghurt.

Ostrich & Chimichurri Couscous

with Moroccan-spiced charred veg

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Almonds
Bell Pepper
Bell Peppers
Couscous
Cucumber
Free-range Ostrich Steak
Lemon Juice
Low Fat Plain Yoghurt
Ostrich
Pesto Princess Chimichurri Sauce
Pickled Onions
Spicy Moroccan Rub

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Butter
Paper Towel

Serves 1

CHIMICHURRI 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. When the couscous is still warm, pull the chimichurri through it. Season and set aside. In a small bowl, mix together the yoghurt and the lemon juice (to taste). Season and set aside.
MMMOROCCAN OSTRICH
Place a 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ½ the spicy Moroccan rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SPICY BELL PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper pieces with the remaining spicy Moroccan rub until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A MEMORABLE MEAL
Mix the charred pepper, the pickled onion and the diced cucumber through the couscous. Dish up the loaded couscous, drizzle over the zingy yoghurt and top with the sliced ostrich. Scatter over the almond slivers and dig in, Chef!

Couscous - 100ml
Pesto Princess Chimichurri Sauce - 40ml
Low Fat Plain Yoghurt - 40ml
Lemon Juice - 10ml
Free-range Ostrich Steak - 160g
Spicy Moroccan Rub - 10ml
Bell Pepper - 1
Pickled Onions - 20g
Cucumber - 50g
Almonds - 10g

Download the Recipe

Serves 2

CHIMICHURRI 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. When the couscous is still warm, pull the chimichurri through it. Season and set aside. In a small bowl, mix together the yoghurt and the lemon juice (to taste). Season and set aside.
MMMOROCCAN OSTRICH
Place a 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ½ the spicy Moroccan rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SPICY BELL PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper pieces with the remaining spicy Moroccan rub until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
A MEMORABLE MEAL
Mix the charred pepper, the pickled onion and the diced cucumber through the couscous. Dish up the loaded couscous, drizzle over the zingy yoghurt and top with the sliced ostrich. Scatter over the almond slivers and dig in, Chef!

Couscous - 200ml
Pesto Princess Chimichurri Sauce - 80ml
Low Fat Plain Yoghurt - 80ml
Lemon Juice - 20ml
Free-range Ostrich Steak - 320g
Spicy Moroccan Rub - 20ml
Bell Pepper - 1
Pickled Onions - 40g
Cucumber - 100g
Almonds - 20g

Download the Recipe

Serves 3

CHIMICHURRI 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. When the couscous is still warm, pull the chimichurri through it. Season and set aside. In a small bowl, mix together the yoghurt and the lemon juice (to taste). Season and set aside.
MMMOROCCAN OSTRICH
Place a 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ½ the spicy Moroccan rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SPICY BELL PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper pieces with the remaining spicy Moroccan rub until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
A MEMORABLE MEAL
Mix the charred pepper, the pickled onion and the diced cucumber through the couscous. Dish up the loaded couscous, drizzle over the zingy yoghurt and top with the sliced ostrich. Scatter over the almond slivers and dig in, Chef!

Couscous - 300ml
Pesto Princess Chimichurri Sauce - 125ml
Low Fat Plain Yoghurt - 125ml
Lemon Juice - 30ml
Free-range Ostrich Steak - 480g
Spicy Moroccan Rub - 30ml
Bell Peppers - 2
Pickled Onions - 60g
Cucumber - 150g
Almonds - 30g

Download the Recipe

Serves 4

CHIMICHURRI 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. When the couscous is still warm, pull the chimichurri through it. Season and set aside. In a small bowl, mix together the yoghurt and the lemon juice (to taste). Season and set aside.
MMMOROCCAN OSTRICH
Place a 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 per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and ½ the spicy Moroccan rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
SPICY BELL PEPPER
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper pieces with the remaining spicy Moroccan rub until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
A MEMORABLE MEAL
Mix the charred pepper, the pickled onion and the diced cucumber through the couscous. Dish up the loaded couscous, drizzle over the zingy yoghurt and top with the sliced ostrich. Scatter over the almond slivers and dig in, Chef!