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Roasted Camel Fillet with Moroccan Couscous

Print Recipe

Meat

Roasted Camel Fillet with Moroccan Couscous

About the 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

Preheat oven to 350°F.
Line a rimmed baking sheet with foil.
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.
Place in oven for 15-20 minutes or until cooked to your preference.
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.
Place wine in pan and reduce to ⅔ cup. Add golden syrup and soy sauce; simmer another 2-3 minutes.
Place couscous on serving plate, slice meat and arrange over couscous. Pour sauce over all and serve.

Print Recipe