eCook Meal
Ostrich & Chimichurri Couscous
with Moroccan-spiced charred veg
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R230.65
for 4 servings · R57.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Couscous needs 400 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
-
Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
-
Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
-
Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Chimichurri Sauce
- Spicy Moroccan Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Couscous, Cucumber, Lemon Juice, Ostrich, Ostrich Steak, Pesto Princess Chimichurri Sauce, Pickled Onion, Spicy Moroccan Rub, Yoghurt
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make Ostrich & Chimichurri Couscous?
Almonds, Bell Pepper, Couscous, Cucumber, Lemon Juice, Ostrich, Ostrich Steak, Pesto Princess Chimichurri Sauce, Pickled Onion, Spicy Moroccan Rub, Yoghurt
How many calories does Ostrich & Chimichurri Couscous have?
753 calories
How much fat content does Ostrich & Chimichurri Couscous have?
grams