Warm and wonderful on a cold night. A one pot dish that takes very little prep and is packed with flavour. Best cooked in a Tagine, or failing that a wide risotto pan with a lid.
Prep: 5min Cook: 10min
Ingredients
200g couscous
200g venison rump cut as batons
1 pepper chopped as small slices
1/2 onion finely sliced
50g chopped dried fruit (apricots, dates, figs, sultanas – any or all)
1 dstspn cumin
1 dstspn rose petal paste
1 or 2 chillies finely chopped
500ml stock (ideally venison)
Salt and pepper
Method
- heat some olive oil in the pan, when it’s really hot sear the venison for 10-15 sec before turning – be brave. reserve the venison.
- Add the onion and pepper, cook in the olive oil until softening, then add the spices and fry for a further 30sec.
- Add the stock, fruit and couscous, turn the heat down and cook for 5-6 min until the couscous is cooked and the juices are all absorbed.
- test for salt, add the venison and some fresh black pepper and serve immediately.
This is a basic and very tasty couscous. The rose adds a lovely flavour, you can use rose harissa instead of the rose and chillies – up to you. If you want more bulk you can add some small cubes of squash. For a bit of crunch you can mix a few pine nuts through hat the end, or for a richer nuttier flavour add a dstspn of ground almonds with the couscous.