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Ostrich Fillet & Pearl Couscous

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Ostrich Fillet & Pearl Couscous
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Serves 4

GRILLED OSTRICH FILLET

Serve: 1 ostrich fillet per person

  1. Season with salt, pepper and extra virgin olive oil
  2. Grill in a hot pan until medium rare
  3. Rest for a few minutes before slicing across the grain

PEARL COUSCOUS

INGREDIENTS

  • 1 cup of pearl couscous
  • 1 carrot, diced
  • 1 onion, diced
  • ½ a cucumber
  • 1 tsp harissa paste
  • 1 tsp cumin
  • Salt to taste

METHOD

  1. Boil pearl couscous for approx 9 minutes until al dente
  2. Fry onions, carrots, harrissa and cumin
  3. Slice cucumber in half lengthways, deseed, blow torch cucumber and dice
  4. Combine all ingredients together & mix well.

Serve grilled ostrich and the couscous with a tablespoon of labneh and drizzle with pomegranate molasses.

 

RECIPE BY: Chef Graham Neilson – 9th Avenue Waterside 
www.9thavewaterside.co.za
+27 31 940 4628  |  info@9thavewaterside.co.za

 

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