March 9, 2020
OSTRICH FILLET AND PEARL COUSCOUS SALAD

by chef Graham Neilson of 9th Avenue Bistro
Serves 4
INGREDIENTS
Grilled ostrich fillet
4 fillets
salt, pepper
extra virgin olive oil
Pearl couscous
1C pearl couscous
1 onion, diced
1 carrot, diced
1t harissa paste
1t cumin
½ cucumber
salt to taste
Garnish
labneh (Greek yoghurt)
pomegranate molasses
METHOD
Grilled ostrich fillet
Pearl couscous
PLATING
Serve grilled ostrich and couscous with a tablespoon of labneh and drizzle with pomegranate molasses.