Venison & Spiced Veggie Israeli Couscous

Venison & Spiced Veggie Israeli Couscous

with Zhoug & Slivered Almonds

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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 (pronounced "Zoog")!This coriander sauce lends the dish a huge burst of flavours with punchy notes of garlic and a kick of fresh chilli. You’ll want to drizzle it over everything soon enough.

This recipe is under 650kcal per serving.

Tags:Under 650kcal
Allergens:Tree NutsGluten

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion



red onion

1 packet

peeled & chopped pumpkin

1 packet

slivered almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet


(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder


long green chilli

1 clove


1 bag


1 bag




1 packet

venison steak

1 bag

spinach & rocket mix

1 sachet

Berbere seasoning

1 packet

Israeli couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy, Sulphites)

Not included in your delivery


olive oil

1.25 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2403 kJ
Fat15.9 g
of which saturates2.2 g
Carbohydrate60.2 g
of which sugars19.1 g
Protein43 g
Sodium970 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the red onion into wedges. Place the cauliflower, onion and peeled & chopped pumpkin on a lined oven tray. Sprinkle over the Berbere seasoning, drizzle with olive oil, then season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.


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.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.


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!


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


Slice the venison steak. Divide the spiced veggie Israeli couscous between plates. Top with the steak and any resting juices. Spoon over the zhoug. Sprinkle with the toasted almonds to serve.