Venison-Beef Kofta & Couscous Station
with Halloumi, Honeyed Roast Veggies & Garlic Yoghurt
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Choose your own couscous adventure, with this venison and beef kofta couscous bowl with your choice of toppings. Start with fluffy couscous as your base, top it with chermoula-spiced koftas, then the rest is up to you? With rainbow veggies, halloumi, honeyed carrots, garlic yoghurt and sweet currants as of your options, which adventure will you choose?
Ingredients
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat)
1 packet
Halloumi
(Contains: Milk)
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Courgette
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 sachet
Chermoula Spice Blend
1
Red Onion
250 g
Venison & Beef Mince
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.• Slice carrot into thick sticks. Roughly chop courgette and parsnip into bite-sized chunks. Slice onion into wedges.• Place carrot on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender,
20-25 minutes. Remove from the oven, drizzle over the honey and toss to coat. • Place onion, parsnip and courgette on a second lined tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Pick and tear mint leaves. • Cut halloumi into 1cm slices. • In a large bowl, combine beef & venison mince, chermoula spice blend, fine breadcrumbs and the egg. • Using damp hands, roll lamb mixture into koftas about 8cm long and 2.5cm thick (3 per person).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook koftas, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded).
• While the koftas are cooking, boil the kettle. Place couscous and chicken-style stock powder in a medium bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.
• Bring everything to the table. Build your own plate with couscous, halloumi, roasted veggies, honeyed carrots, venison-beef koftas, garlic yoghurt, mint and currants. • If you've selected an add-on bundle, serve with herby garlic and sesame roasted cauliflower. Enjoy!
