SEARCH FOR PRODUCTS WITH OUR NEW MOBILE APP | Available on IOS & Android

×

Roasted Camel Fillet with Moroccan Couscous

Print recipe

Ingredients (serves 4)

  • 2 pounds camel fillet
  • Salt and ground black pepper, to taste
  • 8 ounces (1¼ cups) couscous
  • 3½ ounces diced dried apricots
  • 3½ ounces chopped dried apple
  • 3½ ounces chopped toasted almonds
  • 1 ounce chopped fresh herbs (parsley, mint, chives, dill)
  • 2 tablespoons butter, melted
  • 2 cups dry red wine
  • 2 tablespoons golden syrup
  • 1 tablespoon soy sauce

Directions

  1. Preheat oven to 350°F.
  2. Line a rimmed baking sheet with foil.
  3. Season fillet with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear fillet until browned on all sides. Transfer to prepared baking sheet.
  4. Place in oven for 15-20 minutes or until cooked to your preference.
  5. Combine couscous, apricots, apple, almonds and herbs in a large bowl. Add 1½ cups boiling water and allow couscous to swell, stirring occasionally, about 5 minutes. Stir in butter with a fork to loosen grains.
  6. Place wine in pan and reduce to ⅔ cup. Add golden syrup and soy sauce; simmer another 2-3 minutes.
  7. Place couscous on serving plate, slice meat and arrange over couscous. Pour sauce over all and serve.
Print recipe
Roast-Camel-Fillet-with-Moroccan-Couscous
Back to Top