The First Bite That Hooked Me
The first time I tried this salad, the smoky venison melted in my mouth. Sweet roasted kumara and earthy beetroot balanced it perfectly. The tangy yogurt dressing tied it all together. Ever wondered how you could turn a simple salad into something unforgettable? One bite, and I was sold. Now it’s my go-to for dinners that wow.My Kitchen Disaster Turned Win
My first attempt was messy. I overcooked the venison, and the couscous turned gluey. But the roasted veggies saved the day—caramelized and sweet. Home cooking teaches us to adapt, not perfect. Now I know: let the meat rest, fluff the couscous gently. What’s your biggest kitchen save? Share below!Why This Salad Shines
– The venison’s richness pairs with bright lemon zest. – Creamy yogurt dressing cuts through the hearty veggies. Which flavor combo surprises you most? Try it and see. The textures—tender meat, fluffy couscous, crunchy rocket—make every bite exciting.A Dish With Roots
This salad mixes Middle Eastern couscous with New Zealand venison and kumara. *Did you know couscous was first made by Berber tribes?* It’s a global dish that feels like home. What’s your favorite fusion meal? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Venison steaks | 300g | |
| Olive oil | 1 Tbsp | |
| Red onion | 1 | sliced |
| Carrot | 1 | chopped |
| Sweet potato | 1 | chopped |
| Capsicum | 1 | sliced |
| Beetroot | 1 | chopped |
| Olive oil | 1 Tbsp | |
| Couscous | 1 cup | |
| Vegetable stock | 1 cup | boiling hot |
| Rocket leaves | 50g | |
| Greek yoghurt | 125g | thick |
| Mayo | 4 Tbsp | |
| Basil | 4 Tbsp | finely chopped |
| Lemon zest and juice | – |
How to Make Venison Couscous Salad with Kumara and Beetroot
Step 1 Roast the veggies first. Toss onion, carrot, sweet potato, capsicum, and beetroot with oil. Bake at 180°C for 45 minutes. Stir halfway for even cooking. (Hard-learned tip: Chop veggies same size so they cook evenly.) Step 2 Prep the couscous. Pour hot stock over it, cover, and wait 5 minutes. Fluff with a fork to keep it light. Add roasted veggies when done. Step 3 Make the dressing. Mix yoghurt, mayo, basil, lemon zest, and juice. Chill it so flavors blend. Taste and tweak with salt if needed. Step 4 Cook the venison. Let it sit at room temp first. Grill 3 minutes per side for medium-rare. Rest 5 minutes before slicing. What’s your go-to meat for salads? Share below! Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 4 servings Category: Dinner, Salad3 Twists on This Salad
Vegetarian Swap venison for grilled halloumi or chickpeas. Adds protein without meat. Spicy Toss veggies with chili flakes before roasting. Drizzle dressing with hot sauce. Seasonal Use pumpkin in autumn or zucchini in summer. Works with any roasted veg. Which twist would you try? Vote in the comments!Serving Ideas & Pairings
Serve with warm flatbread or crunchy garlic toast. Top with extra fresh basil. Drink pairings: Try a bold red wine or sparkling lemonade. Both balance the rich flavors. Which would you choose tonight?
Storage and Reheating Tips
Store leftovers in an airtight container for up to 3 days. The venison stays tender if sliced thin. Reheat veggies and couscous in the microwave with a splash of water. *Fun fact: My grandkids fight over the last spoonful of this salad!* Skip reheating the venison—it’s best cold or room temp. Double the recipe? Freeze roasted veggies and couscous separately for quick future meals. Why this matters: Prepped components save busy weeknights. Ever tried batch-cooking this? Share your twist below!Common Fixes for Kitchen Hiccups
Veggies too soggy? Roast them spaced out on the tray. Couscous clumpy? Fluff it with a fork right after soaking. Venison tough? Let it rest longer before slicing. Why this matters: Small tweaks make big flavor wins. My neighbor swore she hated venison—until she tried this salad! Got a kitchen fail? Tell me how you fixed it.Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap couscous for quinoa. Cook it the same way with stock.
Q: How far ahead can I prep this?
A: Roast veggies and mix dressing 2 days early. Assemble fresh.
Q: No venison—what’s a good swap?
A: Try grilled chicken or chickpeas for a veggie twist.
Q: Can I halve the recipe?
A: Yes! Use half the stock for couscous.
Q: Too tangy for kids?
A: Skip lemon zest. Add extra yogurt to sweeten.
Let’s Dish Together
This salad’s a crowd-pleaser at my potlucks. Hope it becomes your go-to too! Snap a pic and tag@SpoonSway on Pinterest. Your creations inspire me. Happy cooking! —Sarah Cooper.
Venison Couscous Salad with Kumara and Beetroot
Description
A hearty and flavorful salad featuring venison, couscous, roasted vegetables, and a creamy dressing.
Ingredients
Instructions
- Add all of the chopped vegetables to a non-stick baking tray, coat with olive oil, season with salt and pepper then bake for 45 minutes at 180°C fanbake.
- Combine couscous with vegetable stock. Cover and let it sit for five minutes then fluff with a fork.
- Mix together all of the ingredients for the dressing and chill until ready to use.
- Coat venison in olive oil and season well with salt and pepper, bring up to room temperature.
- Cook on a hot grill for three minutes on each side for medium rare or longer if desired. Remove and let steaks rest for five minutes.
- Compile the salad by layering the couscous and rocket with the roasted vegetables. Slice the venison and then arrange on top of the salad. Serve with the dressing on the side.
Notes
- For added flavor, marinate the venison in herbs or spices before grilling.
Venison, Couscous, Salad, Beetroot, Sweet Potato
