Venison & Spiced Veggie Israeli Couscous
with Zhoug & Slivered Almonds
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 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.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 portion
cauliflower
1
onion
1 packet
peeled pumpkin pieces
1 packet
slivered almonds
(ContainsTree Nuts)1 packet
currants
1 sachet
vegetable stock powder
½
fresh chilli
1 clove
garlic
1 bag
coriander
1 bag
mint
½
lemon
1 packet
venison steak
1 bag
salad leaves
1 sachet
Berbere seasoning
1 packet
Israeli couscous
(ContainsGluten)Not included in your delivery
olive oil
1.25 cup
water
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Slice the red onion into wedges. Place the cauliflower, onion and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over the Berbere seasoning, then season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
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.
Slice the venison steak. Divide the spiced veggie Israeli couscous between plates. Top with the steak and any resting juices. Spoon over the zhoug. Garnish with the toasted almonds to serve.