Bengal Five Spiced Ostrich With Moroccan Couscous And Tomato Salsa Recipe

• 1 kg Ostrich fillet
• 1 tsp each of Fennel, Cumin, Nigella seeds
• 1 Tbsp. Extra virgin olive oil
• 1/2 tsp black mustard seed
• 2 clv garlic, crushed Salt & freshly grnd black pepper
• 1 x onion, diced
• 2 x ripe tomatoes, diced
• 1 x red capsicum, diced
• 1 Tbsp. extra virgin olive oil
• 2 sm red chillies, diced
• 1 Tbsp. minced fresh basil
• 500 ml water Extra virgin olive oil for frying
• 500 gm Couscous
• 60 gm butter

1. 1.
2. Cut the ostrich fillet into 40 small pcs and lightly batten out.
3. Season with spices and allow to stand for 15-30 minutes.
4. 2.
5. Combine tomatoes, extra virgin olive oil and basil and allow to stand.
6. Heat the oil and saute/fry the garlic, onion, capsicum and chillies till softened.
7. 3.
8. Add in water and bring to the boil.
9. Stir in Couscous and simmer for 2 minutes or possibly till swelled.
10. 4.
11. Add in butter and stir with a fork over low heat for 4 minutes or possibly till cooked through.
12. 5.
13. For each serving, heat oil in heavy based frying pan and quickly saute/fry 150 g spiced fillets till well browned on both sides.
14. 6.
15. Serve over Moroccan Couscous with tomato salsa.

fillet, fennel, extra virgin olive oil, black mustard, garlic, onion, tomatoes, red, extra virgin olive oil, red chillies, fresh basil, butter

Taken from cookeatshare.com/recipes/bengal-five-spiced-ostrich-with-moroccan-couscous-and-tomato-salsa-83460 (may not work)