Couscous, butternut and feta salad

By admin
27 January 2014

Use the couscous as a base and add any leftover vegetables or meat.

Serves 4-6

Preparation time: 15-20 min

Cooking time: 25 min


450 ml water

5 ml (1 t) salt

15 ml (1 T) olive oil

500 ml (2 c) couscous

15 g butter


600 g butternut, diced

1 large onion, sliced

salt and freshly ground black pepper

15 ml (1 T) finely chopped fresh rosemary

60 ml (¼ c) olive oil

100 g feta cheese, cubed

extra olive oil (optional)


Preheat the oven to 200 °C and grease a large roasting pan with oil or nonstick spray.

1 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. Stir in the butter and fluff the couscous with a fork. Cover and leave to stand for a few minutes.

2 BUTTERNUT AND FETA MIXTURE Meanwhile put the butternut and onion in the prepared roasting pan. Season with salt, pepper and rosemary and drizzle with the olive oil. Roast for about 20 minutes or until done and golden.

3 Add the butternut mixture and the feta cubes to the couscous, moisten with extra olive oil if necessary and toss. Serve with rocket.

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