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Venison & Spiced Veggie Israeli Couscous

Venison & Spiced Veggie Israeli Couscous

with Zhoug & Slivered Almonds

Gourmet
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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 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.

Tags:Under 650kcal
Allergens:Tree NutsGluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2414 kJ
Fat17.2 g
of which saturates2.1 g
Carbohydrate60 g
of which sugars19.7 g
Protein42.6 g
Sodium973 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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.

6

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.