1 CouscousPlacetheHarvestimevegetablesinbowlof
500ml(2c)hotwaterandthaw.Drainandsetaside.
2 Dissolvethestockcubesin500ml(2c)parboiled
waterandsetaside.
3 Heat30ml(2T)oliveoilina saucepanovermedium-
highheat.Addtheonion,garlicandHarvestimeCarrots
fromtheMixedVegetablesMixandsautéfor 2 minutes
inunsaltedbutterand20mloil.
4 Addthecouscousandstirtotoastforabout2-3
minutes.Add500ml(2c)stockandbringtotheboil.
Reducetheheattomedium-low,coverandsimmeruntil
tender,about 5 minutes.Don’tovercookthecouscous
asitneedstobefirm
5 Removefromtheheatandtransfertoa bowlto
cool.Thiswilllooksticky,butitwillseparateoncethe
remainingingredientsareadded.
6 Addthelemonjuiceand15ml(2T)oliveoiltothe
couscous.Usinga fork,breakupthecouscous.Then
addthetomatoes,redonion,parsleyandlemonzest
andseasonwithsaltandpeppertotaste.
7 Spoonintoa servingdishandsprinklethefetaontop.
8 ChimichurrisaucePlacethemint,parsley,onionand
garlicina bowl.Keeptheoliveoilandredwinevinegar
Martin’sdishhad
the“wow”factor
onthisweek’s
episodeofRate
MyPlate– tryit
foryourself
ADVERTORIAL |HARVESTIME
I
T WAS a battle between male and female
home cooks on this week’s Rate My Plate.
Twenty-eight-year-old Martin Mhlongo,
a rugby commentator and animal nutritionist,
proved he’s a jack-of-all-trades and a master
in the kitchen – wowing Chef Dede Wyt
before he beat fellow contestants Faro
Moshidi and Norah Gontse to the title and
winnings.
Martin’s love for food grew from watching
his mother prepare meals for his late father,
and everybody on the show could feel the love
in his dish. Try his hearty meal and share the
smiles around your dinner table.
,
BIG FLAVOUR
TCHTHESHOWONMZANSIMAGIC(DSTVCHANNEL 16
EVERYTUESDAYAT9.30PM #RATEMYPLATESA
WAT 61 )
COUSCOUS
500ml (2c) Harvestime
Mixed Vegetables
250ml (1c) Harvestime Peas
2 chicken stock cubes
20 ml olive oil
3 fresh garlic cloves,
chopped
250g couscous
½ medium red onion,
julienne
50g unsalted butter
15ml (1T) freshly squeezed
lemon juice
600g exotic tomato mix
250ml (1c) parsley
zest of 1 lemon
salt and pepper to taste
200g feta cheese
CHIMICHURRI SAUCE
125ml (½c) mint, chopped
125ml (½c) Italian parsley,
chopped
125ml (½c) curly parsley,
chopped
½ medium red onion,
chopped
3 garlic cloves, chopped
20ml (4t) smoked chilli
flakes
pinch of salt
pepper to taste
beef short rib
6 pieces beef short rib
100ml olive oil
50ml red wine vinegar
PREPARATION: ±20 MIN | SERVES 4 PEOPLE
ABOVE: Chef Dede and
Martin Mhlongo, our third
Rate My Plate winner.
separate. In a separate bowl, make a spice rub
of the chilli flakes and salt and pepper. Allow the
flavours to infuse for about 30 minutes.
9 Beef short rib Place the meat on a wooden
board and massage the spice rub in. Make sure
all sides are well coated. Then add the olive oil
and red wine vinegar.
10 Put a griddle pan on medium-high heat and
add 50ml (2t) oil to evenly coat the pan. Cook
for 3-4 minutes on each side or until rich golden
brown and char-marked.
11 Using tongs, hold every surface of the meat
against the grill pan to ensure it’s evenly cooked.
12 Serve the short rib sliced and placed on top
of the couscous salad, generously covered in
chimichurri. Serve extra chimichurri on the side,
if you like.