A dinner you can always look forward to cooking and eating, Chef! Steaming couscous is loaded with cooling cucumber, fresh herbs & zesty lemon juice. Complemented with earthy beetroot, crumblings of creamy feta cheese and NOMU Roast Rub-spiced ostrich. Enjoy with the recommended Strandveld wine for a beautiful evening.
Strandveld’s Ostrich Couscous Bowl
Strandveld’s Ostrich Couscous Bowl
with beetroot & feta
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beetroot Chunks
- Couscous
- Cucumber
- Danish-style Feta
- Free-range Ostrich Steak
- Lemon Juice
- Mixed Herbs
- NOMU Roast Rub
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
Couscous & PREP
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. Rinse and roughly chop the fresh herbs and set aside.
UN-BEET-ABLE
Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and cover. 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
In a large bowl, mix together the Couscous, the cucumber, the lemon juice (to taste), the fresh herbs, seasoning and some olive oil.
DISH UP DELICIOUSNESS
Plate up the Couscous. Top with the beetroot and the ostrich. Crumble over the feta and dinner is served, Chef!
Couscous & PREP
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. Rinse and roughly chop the fresh herbs and set aside.
UN-BEET-ABLE
Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and cover. 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
In a large bowl, mix together the Couscous, the cucumber, the lemon juice (to taste), the fresh herbs, seasoning and some olive oil.
DISH UP DELICIOUSNESS
Plate up the Couscous. Top with the beetroot and the ostrich. Crumble over the feta and dinner is served, Chef!
Couscous & PREP
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. Rinse and roughly chop the fresh herbs and set aside.
UN-BEET-ABLE
Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and cover. 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
In a large bowl, mix together the Couscous, the cucumber, the lemon juice (to taste), the fresh herbs, seasoning and some olive oil.
DISH UP DELICIOUSNESS
Plate up the Couscous. Top with the beetroot and the ostrich. Crumble over the feta and dinner is served, Chef!
Couscous & PREP
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. Rinse and roughly chop the fresh herbs and set aside.
UN-BEET-ABLE
Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and cover. 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
In a large bowl, mix together the Couscous, the cucumber, the lemon juice (to taste), the fresh herbs, seasoning and some olive oil.
DISH UP DELICIOUSNESS
Plate up the Couscous. Top with the beetroot and the ostrich. Crumble over the feta and dinner is served, Chef!
Frequently Asked Questions
What is the preparation time for Strandveld’s Ostrich Couscous Bowl?
The preparation time for Strandveld’s Ostrich Couscous Bowl with beetroot & feta is between 20 and 25 minutes.
What is the total time required to make Strandveld’s Ostrich Couscous Bowl with beetroot & feta?
The total time required to make Strandveld’s Ostrich Couscous Bowl with beetroot & feta is between 20 and 25 minutes.
How many servings does Strandveld’s Ostrich Couscous Bowl provide?
4 servings
What are the main ingredients in Strandveld’s Ostrich Couscous Bowl?
Beetroot Chunks, Couscous, Cucumber, Danish-style Feta, Free-range Ostrich Steak, Lemon Juice, Mixed Herbs, NOMU Roast Rub, Ostrich
What is the nutritional information of Strandveld’s Ostrich Couscous Bowl?
Calories: 692, Carbs: 69 grams, Fat: grams, Protein: 56.1 grams, Sugar: 8.8 grams, Salt: 897 grams
How do I prepare Strandveld’s Ostrich Couscous Bowl?
DISH UP DELICIOUSNESS: Plate up the couscous. Top with the beetroot and the ostrich. Crumble over the feta and dinner is served, Chef! LOAD WITH FLAVOUR: In a large bowl, mix together the couscous, the cucumber, the lemon juice (to taste), the fresh herbs, seasoning and some olive oil. UN-BEET-ABLE: Place the beetroot in a pot of salted water. Bring to a boil and cook until soft, 10-15 minutes. Drain, season, and cover. 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 the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. COUSCOUS & PREP: 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. Rinse and roughly chop the fresh herbs and set aside.
What should be prepared from my kitchen to make Strandveld’s Ostrich Couscous Bowl?
Beetroot Chunks, Couscous, Cucumber, Danish-style Feta, Free-range Ostrich Steak, Lemon Juice, Mixed Herbs, NOMU Roast Rub, Ostrich
How many calories does Strandveld’s Ostrich Couscous Bowl have?
692 calories
How much fat content does Strandveld’s Ostrich Couscous Bowl have?
grams
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