Hacer aproximadamente 1 litro de caldo de verduras con puerro, zanahoria, patata, cebolla y ajo, cuando esté casi hecho le añadiremos unas hojas de menta para darle frescor.
Colar el caldo. Hacer el cous-cous con este caldo, cuando esté terminado mojaremos el cous-cous con un chorrito de aceite para darle más sabor.
Batir ligeramente el yogur y añadirle un poco de menta picada.
En una sartén bien caliente hacer el lomo de antílope con un poco de sal gorda, dejando que se dore uniformemente.
Presentar el lomo con el cous-cous y el yogur como guarnición. Para decorar este plato podemos utilizar unas hojas de menta fresca y unas pasas.
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