Roast venison with pesto couscous


Couscous, prepared in minutes, can be flavoured with all sorts of different seasonings and vege­tables.

Serves: 4



  • 2 cups couscous
  • 1/4 cup basil pesto
  • Juice of 1 lemon
  • 1 pint grape tomatoes, cut in half lengthwise
  • 4 green onions, diced
  • 10 pitted black olives, diced
  • Salt and black pepper, to taste


Prepare the couscous according to package directions. Stir in pesto and lemon juice. Add vegetables. Season with salt and black pepper.