Venison & Spiced Veggie Israeli Couscous

While the veggies are roasting, heat a large frying pan over a medium-high heat. Toast the slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the currants and vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.

While the couscous is cooking, finely chop the long green chilli (if using). Finely chop the garlic, coriander and mint leaves. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, add the chilli, garlic, coriander, mint, lemon zest, a generous squeeze of lemon juice and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people), then season. Stir to combine and set aside.

TIP: Add less garlic if you're not a fan of it raw!

Return the frying pan to a high heat with a drizzle of olive oil. Season the venison steak. When the oil is hot, cook the steak for 1-2 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. Meanwhile, add the roasted veggies and rocket leaves to the couscous. Toss to combine and season to taste.