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Moroccan Espetada with Couscous

10 minutes Cooking time I 10 minutes preparation time

Serves 4



  • 1 pack Klein Karoo Ostrich Moroccan Espetada
  • Olive oil for cooking
  • 500g couscous
  • 500ml chicken stock
  • 30ml butter


Method Ostrich:

  • Spray a heavy-based non-stick or cast iron pan with olive oil and heat.
  • Add ostrich and cook for three minutes.
  • Turn and cook for a further three minutes. Do not overcook. (It is low in fat and dries out quickly).
  • Serve with couscous.

Method Couscous:

  • Heat the stock in a saucepan and, when it is simmering, add the couscous.
  • Simmer with the lid on for 1 minute.
  • Remove form heat and let it stand for 5minutes.
  • Stir in the butter with a fork to separate the granules.

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