Bengal Five Spiced Ostrich With Moroccan Couscous A

Name: Bengal Five Spiced Ostrich With Moroccan Couscous And Tomato Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

12026

kcal

Calories

1348

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg Ostrich fillet, 1 tsp each of Fennel, Cumin, Nigella seeds, 1 Tbsp. Extra virgin olive oil, 1/2 tsp black mustard seed, and more.

Yes, Bengal Five Spiced Ostrich With Moroccan Couscous And Tomato Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bengal Five Spiced Ostrich With Moroccan Couscous And Tomato Salsa Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions