Venison & Spiced Veggie Pearl Couscous
with Coriander Zhoug, Feta & Flaked Almonds
- Wheat
- Gluten
- Milk
- Almond
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Cashew
- Pine nut
The delightful infusions of North African and Middle Eastern cuisine shines a little light on every aspect of this dish. And our favourite part would be the Zhoug! This fresh herb sauce lends the dish a huge burst of flavour with punchy notes of garlic and a kick of fresh chilli. You’ll want to drizzle it over everything soon enough.
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1
Red Onion
1 sachet
Coriander
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten)
240 g
Venison Steak
1 packet
Baby Spinach Leaves
2
Garlic
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
1 packet
Flaked Almonds
(Contains: Almond)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
Nutrition
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle.
• Preheat oven to 220°C/200°C fan-forced.
• Cut cauliflower into small florets.
• Slice onion (see ingredients) into wedges.
• Place cauliflower, onion and peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil, sprinkle over chermoula spice blend and season with salt and pepper.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with boiling water, then add currants and vegetable stock powder.
• Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain and return couscous to the pan with a drizzle of olive oil.
• Meanwhile, finely chop garlic.
• Roughly chop coriander.
• Zest lemon to get a pinch, then slice into wedges.
• In a small bowl, add garlic, coriander, lemon zest, a generous squeeze of lemon juice and some olive oil (2 tbsp per person), then season to taste with salt and pepper.
• Stir to combine and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Season venison steak with salt and pepper.
• When oil is hot, add venison and cook for 3-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
• Wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.
• Meanwhile, add roasted veggies and baby spinach leaves (see ingredients) to the couscous. Toss to combine and season to taste.
• Slice steak.
• Divide venison and spiced veggie pearl couscous between plates.
• Spoon over coriander zhoug and any steak resting juices. Crumble over cow’s milk feta (see ingredients).
• Garnish with toasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The pearl couscous was a highlight for reviewers, who appreciated it as a distinctive and satisfying base.
- Suggestions: If your venison steak is thin and flat, cook it for around one minute each side on high heat to keep it tender, as one reviewer found this worked well.
- Flavour: One reviewer noted the raw garlic in the zhoug can be quite punchy; consider using a little less if you prefer a milder herb sauce.
