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
Ostrich & Chimichurri Couscous
with Moroccan-spiced charred veg
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
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
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
Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 160g
Spicy Moroccan Rub - 10ml
Bell Pepper - 1
Pickled Onions - 20g
Cucumber - 50g
Almonds - 10g
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
Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 320g
Spicy Moroccan Rub - 20ml
Bell Pepper - 1
Pickled Onions - 40g
Cucumber - 100g
Almonds - 20g
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
Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 480g
Spicy Moroccan Rub - 30ml
Bell Peppers - 2
Pickled Onions - 60g
Cucumber - 150g
Almonds - 30g
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!
Couscous - 400ml
Pesto Princess Chimichurri Sauce - 160ml
Low Fat Plain Yoghurt - 160ml
Lemon Juice - 40ml
Ostrich/free-range-ostrich-steak/" title="View all our recipes with Free-range Ostrich Steak at eCook">Free-range Ostrich Steak - 640g
Spicy Moroccan Rub - 40ml
Bell Peppers - 2
Pickled Onions - 80g
Cucumber - 200g
Almonds - 40g
Frequently Asked Questions
What is the preparation time for Ostrich & Chimichurri Couscous?
The preparation time for Ostrich & Chimichurri Couscous with Moroccan-spiced charred veg is between 15 and 20 minutes.
What is the total time required to make Ostrich & Chimichurri Couscous with Moroccan-spiced charred veg?
The total time required to make Ostrich & Chimichurri Couscous with Moroccan-spiced charred veg is between 20 and 25 minutes.
How many servings does Ostrich & Chimichurri Couscous provide?
4 servings
What are the main ingredients in Ostrich & Chimichurri Couscous?
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
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?
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
How many calories does Ostrich & Chimichurri Couscous have?
753 calories
How much fat content does Ostrich & Chimichurri Couscous have?
grams
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