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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.

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Under 650kcal dinner-party
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 cauliflower
  • 1 brown onion
  • 1 packet peeled pumpkin pieces
  • 1 sachet berbere seasoning
  • 1 packet slivered almonds
  • 1 packet israeli couscous
  • 1 packet currants
  • 1 sachet vegetable stock powder
  • 0.5 fresh chilli (optional)
  • 1 garlic
  • 1 bag coriander
  • 1 bag mint
  • 0.5 lemons
  • 1 packet venison steak
  • 1 bag spinach & rocket mix
  • olive oil
  • 1 cauliflower
  • 1 brown onion
  • 1 packet peeled pumpkin pieces
  • 2 sachets berbere seasoning
  • 2 packets slivered almonds
  • 1 packet israeli couscous
  • 1 packet currants
  • 1 sachet vegetable stock powder
  • 1 fresh chilli (optional)
  • 2 garlics
  • 1 bag coriander
  • 1 bag mint
  • 1 lemon
  • 1 packet venison steak
  • 1 bag spinach & rocket mix

Instructions

  1. • 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.
  2. • Meanwhile, heat a large frying pan over
    medium-high heat. Toast 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 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.
  4. • 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!
  5. • 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.
  6. • 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!