Herbi Recipe: Plant-based Brisket with Moroccan Veggie Couscous

Herbi Recipe: Plant-based Brisket with Moroccan Veggie Couscous

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



  1. Preheat oven to 180’C. Wrap brisket in foil & bake for 20 mins, rest
  2. Place veggies on a lined tray, sprinkle with garam masala & drizzle with EVOO, roast until caramelised.
  3. 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.
  4. 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!


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