New year, new flavours to try, Chef! On a bed of loaded couscous, dotted with tangy tomato chunks, cooling cucumber, sweet golden sultanas, & fresh parsley comes seared ostrich, spiced with NOMU Moroccan Rub. Garnished with toasted almonds and generous dollops of red pepper hummus.
Ostrich & Couscous Medley
Ostrich & Couscous Medley
with creamy hummus & golden sultanas
Hands on Time: 15 - 35 minutes
Overall Time: 25 - 50 minutes
Ingredients:
- Almonds
- Couscous
- Creamy Hummus
- Cucumber
- Fresh Parsley
- Golden Sultanas
- NOMU Moroccan Rub
- Ostrich
- Ostrich Chunks
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced cucumber, the diced tomato, the sultanas, the chopped parsley, and seasoning.
DINNER IS READY
Make a bed of the loaded couscous, top with the ostrich chunks and all the pan juices. Sprinkle over the toasted nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous - 75ml
Almonds - 10g
Ostrich Chunks - 150g
NOMU Moroccan Rub - 10ml
Cucumber - 50g
Tomato - 1
Golden Sultanas - 10g
Fresh Parsley - 3g
Creamy Hummus - 60ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced cucumber, the diced tomato, the sultanas, the chopped parsley, and seasoning.
DINNER IS READY
Make a bed of the loaded couscous, top with the ostrich chunks and all the pan juices. Sprinkle over the toasted nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous - 150ml
Almonds - 20g
Ostrich Chunks - 300g
NOMU Moroccan Rub - 20ml
Cucumber - 100g
Tomato - 1
Golden Sultanas - 20g
Fresh Parsley - 5g
Creamy Hummus - 120ml
COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced cucumber, the diced tomatoes, the sultanas, the chopped parsley, and seasoning.
DINNER IS READY
Make a bed of the loaded couscous, top with the ostrich chunks and all the pan juices. Sprinkle over the toasted nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous - 225ml
Almonds - 30g
Ostrich Chunks - 450g
NOMU Moroccan Rub - 30ml
Cucumber - 150g
Tomatoes - 2
Golden Sultanas - 30g
Fresh Parsley - 8g
Creamy Hummus - 180ml
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.
NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel and cut into small chunks. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final 30-60 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
In a bowl with the couscous, add the diced cucumber, the diced tomatoes, the sultanas, the chopped parsley, and seasoning.
DINNER IS READY
Make a bed of the loaded couscous, top with the ostrich chunks and all the pan juices. Sprinkle over the toasted nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous - 300ml
Almonds - 40g
Ostrich Chunks - 600g
NOMU Moroccan Rub - 40ml
Cucumber - 200g
Tomatoes - 2
Golden Sultanas - 40g
Fresh Parsley - 10g
Creamy Hummus - 250ml
Woolies Products in this dish
