On a bed of loaded couscous, dotted with tangy tomato chunks, peas, sweet golden sultanas, & olives comes seared ostrich, spiced with NOMU Moroccan Rub. Garnished with toasted almonds and generous dollops of red pepper hummus. It’s a mouthwatering medley of flavours, Chef!
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
- Free-range Ostrich Chunks
- Golden Sultanas
- NOMU Moroccan Rub
- Ostrich
- Peas
- Pitted Kalamata Olives
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
Couscous
Boil the kettle. Place the Couscous 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.
NUTS
Place the 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 peas, the tomato, the sultanas, the olives, 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 nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous
Boil the kettle. Place the Couscous 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.
NUTS
Place the 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 peas, the tomato, the sultanas, the olives, 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 nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous
Boil the kettle. Place the Couscous 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.
NUTS
Place the 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 peas, the tomato, the sultanas, the olives, 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 nuts and finish with dollops of creamy hummus. Well done, Chef!
Couscous
Boil the kettle. Place the Couscous 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.
NUTS
Place the 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 peas, the tomato, the sultanas, the olives, 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 nuts and finish with dollops of creamy hummus. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich & Couscous Medley?
The preparation time for Ostrich & Couscous Medley with creamy hummus & golden sultanas is between 15 and 35 minutes.
What is the total time required to make Ostrich & Couscous Medley with creamy hummus & golden sultanas?
The total time required to make Ostrich & Couscous Medley with creamy hummus & golden sultanas is between 25 and 50 minutes.
How many servings does Ostrich & Couscous Medley provide?
4 servings
What are the main ingredients in Ostrich & Couscous Medley?
Almonds, Couscous, Creamy Hummus, Free-range Ostrich Chunks, Golden Sultanas, NOMU Moroccan Rub, Ostrich, Peas, Pitted Kalamata Olives, Tomato, Tomatoes
What is the nutritional information of Ostrich & Couscous Medley?
Calories: 756, Carbs: 72.3 grams, Fat: grams, Protein: 49.3 grams, Sugar: 18.9 grams, Salt: 1646.1 grams
How do I prepare Ostrich & Couscous Medley?
DINNER IS READY: Make a bed of the loaded couscous, top with the ostrich chunks and all the pan juices. Sprinkle over the nuts and finish with dollops of creamy hummus. Well done, Chef! JUST BEFORE SERVING: In a bowl with the couscous, add the peas, the tomato, the sultanas, the olives, and seasoning. 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. NUTS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. COUSCOUS: Boil the kettle. Place the couscous 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 Ostrich & Couscous Medley?
Almonds, Couscous, Creamy Hummus, Free-range Ostrich Chunks, Golden Sultanas, NOMU Moroccan Rub, Ostrich, Peas, Pitted Kalamata Olives, Tomato, Tomatoes
How many calories does Ostrich & Couscous Medley have?
756 calories
How much fat content does Ostrich & Couscous Medley have?
grams
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