Greek-Style Venison & Beef Green Couscous
with Caramelised Onion, Herby Yoghurt & Feta
- Wheat
- Gluten
- Milk
- Almond
- Cashew
- Pine nut
- May contain traces of allergens
Introduce your tastebuds to the incredible flavour of garlic and herb infused venison and lamb; it really packs a punch. Sitting on a hearty bed of couscous and topped with Greek-style yoghurt, this dish offers a depth of flavour that's sure to knock your socks off.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Tomato
1 packet
Couscous
(Contains: Wheat, Gluten)
1 sachet
Coriander
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Dried oregano
1 packet
Baby Leaves
1 packet
Tomato Paste
1 packet
Flaked Almonds
(Contains: Almond)
1
Red Onion
1 sachet
Chicken-Style Stock Powder
2
Garlic
250 g
Venison & Beef Mince
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
2 tsp
water (for the onion)
¾ cup
water (for the couscous)
1 drizzle
white wine vinegar
⅓ cup
water (for the sauce)
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Thinly slice onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring,
until softened, 5-6 minutes.
• Reduce heat to medium. Add the balsamic
vinegar, brown sugar and a splash of water and
mix well. Cook until dark and sticky,
3-5 minutes. Transfer to a small bowl.
• In a medium heatproof bowl, combine couscous
and chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people
/ 11/2 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.
• While the couscous is cooking, wash and dry the
frying pan, then return to medium-high heat.
• Toast flaked almonds, tossing, until golden,
2-3 minutes. Transfer to a bowl.
• Finely chop garlic and coriander.
• Roughly chop cucumber and baby leaves.
• Thinly slice tomato into rounds.
• In a second small bowl, add Greek-style
yoghurt and coriander, then stir to combine.
Season to taste. Set aside.
• In a medium bowl, add cucumber, tomato, a
pinch of salt and pepper and a drizzle of white
wine vinegar and olive oil. Toss to combine.
• Return the frying pan to medium-high heat
with a drizzle of olive oil. Cook venison & beef
mince, breaking up with a spoon, until just
browned, 4-5 minutes.
• Add garlic & herb seasoning, tomato paste,
dried oregano and garlic and cook until
fragrant, 1 minute.
• Add the water(for the sauce) and simmer until
slightly thickened, 1 minute. Season to taste.
• Add baby leaves to the couscous and toss to
combine.
• Divide couscous between bowls. Top with
Greek-style venison and beef, cucumber salsa
and caramelised onion.
• Dollop over herby yoghurt. Sprinkle with
toasted almonds and crumble over
feta (see ingredients) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many reviewers praised the dish's taste, with several describing it as delicious and enjoyable.
- Portions: Opinions varied; some found the portions satisfying and generous, while others felt they were too small for two people.
- Suggestions: Consider using pearl couscous for a kid-friendly twist on the recipe.
