Couscous, butternut and feta salad

By Drum Digital
24 December 2010

Preparation time:

15-20 min

Cooking time: 25 min

Serves 4-6

You will need

COUSCOUS

450 ml water

5 ml (1 tsp) salt

15 ml (1 tbsp) olive oil

500 ml (2 cups) couscous

15 g butter

BUTTERNUT AND FETA MIXTURE

600 g butternut, diced

1 large onion, sliced

salt and freshly ground black pepper

15 ml (1 tbsp) finely chopped fresh rosemary

60 ml (¼ cup) olive oil

100 g feta cheese, cubed rocket

Method

1. Preheat the oven to 200°C and grease a large roasting pan with oil or nonstick spray. 2.COUSCOUS Bring the water, salt and oil to the boil in a saucepan and add the couscous to the boiling water. Cover and steam the couscous over low heat until the grains swell. Stir in the butter and fluff the couscous with a fork. Cover and leave to stand for a few minutes. 3. BUTTERNUT AND FETA MIXTURE Meanwhile put the butternut and onion in the prepared roasting pan. Season with salt, pepper and rosemary and drizzle the olive oil on top. Bake for about 20 minutes or until done and golden. 4. Add the butternut mixture and feta cubes to the couscous, moisten with extra olive oil if necessary and toss. Serve with rocket.

TIPS * Add cooked chicken or bacon to the salad.

* Use sliced goat's milk cheese instead of the feta cubes.

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