We've partnered with Jane (@veganonthegc) to create this succulent HerbiDoor Brisket with a Moroccan Spiced Vegetable Couscous, drizzled with coconut yoghurt & pomegranate tahini dressing. It is simply the most delicious blend of flavours and textures- & the best part is the Brisket is already marinated & pre- cooked - so you just need to heat in the oven for 20 mins!
To create this, you will need:
- 1 x @herbidoor Brisket
- 1/2 sweet potato, diced
- 1/2 zucchini, diced
- 1/2 red capsicum, diced
- 1/2 yellow capsicum, diced
- 1 red onion, diced
- EVOO
- 2 cloves garlic, crushed
- 1 tsp Garam Masala
- 1 cup Israeli couscous
- 1 clove garlic, crushed
- 2 cups vegetable stock
- 1/4 cup organic cranberries
- 1/4 cup pistachio kernels
- 1/4 cup pomegranate seeds
- 2 sprigs, dill, chopped
- 2 sprigs mint
- 2 sprigs coriander, chopped
- 1/2 lime
For the dressing:
- 1 garlic clove, crushed
- 1 Tbs unhulled tahini
- 1 Tbs maple syrup
- 1 Tbs pomegranate molasses
- 1 tsp seeded mustard
Directions:
- Preheat oven to 180’C. Wrap brisket in foil & bake for 20 mins, rest
- Place veggies on a lined tray, sprinkle with garam masala & drizzle with EVOO, roast until caramelised.
- Heat a wide pan, drizzle with EVOO, pour in the couscous & stir to coat. Add the garlic & fry for 1 minute. Add a little stock & stir to absorb, continue in stages until 1/3 of the stock remains, stirring each time to evaporate. Pour the last stock in, cover with a lid & turn down to lowest setting, check after 10 minutes.
- Stir through the veggies, add cranberries and 1/2 the pistachios. Carve the Brisket & place on top of the couscous. Dollop with yoghurt & dressing, garnish with pomegranate seeds, pistachios & herbs & a squeeze of lime.
As always, let us know if you recreated this recipe. Better yet, tag us in our socials. We LOVE to see you recreate our recipes!
