Venison & Spiced Veggie Israeli Couscous
with Zhoug & Toasted 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 portion
cauliflower
1
Brown Onion
1 packet
peeled pumpkin pieces
1 sachet
Berbere seasoning
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Israeli couscous
(Contains: Gluten; )
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
vegetable stock powder
½
fresh chilli (optional)
1 clove
garlic
1 bag
coriander
1 bag
mint
½
lemon
1 packet
venison steak
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Slice onion into wedges. • Place cauliflower, onion and peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, sprinkle over 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.
• Meanwhile, heat a large frying pan over medium-high heat. Toast 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 medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • 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 fresh chilli (if using). Finely chop garlic. Roughly chop coriander and parsley. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, add chilli, garlic, coriander, parsley, lemon zest, a generous squeeze of lemon juice and some 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 high heat with a drizzle of olive oil. Season venison steak. • When oil is hot, cook steak for 3-5 minutes each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, add roasted veggies and spinach & rocket mix to the couscous. Toss to combine and season to taste.
• Slice venison steak. • Divide spiced veggie Israeli couscous and steak between plates. • Spoon over zhoug and any steak resting juices. Garnish with toasted almonds to serve. Enjoy!
