Winter couscous salad

By admin
03 June 2013

Almarie Wandrag of Danville, Pretoria shows how a salad can be great, even during winter

Preparation time: 10 min

Cooking time: 20 min

Serves: 6

250 g butternut, cubed

45 ml (3 T) water

45 ml (3 T) sugar

750 ml (3 c) vegetable stock

500 ml (2 c) couscous

30 ml (2 T) oil

1 fennel bulb, finely chopped

2 onions, finely chopped

1 green pepper, cubed

100 g mushrooms, sliced

250 ml (1 c) cranberries

250 ml (1 c) raisins


125 ml (½ c) olive oil

5 ml (1 t) cayenne pepper

2,5 ml (½ t) chilli flakes

15 ml (1 T) ground cumin

45 ml (3 T) tomato purée

30 ml (2 T) apple cider vinegar

salt and pepper, to taste

1.    Place butternut in a pot on high heat with water and sugar. Reduce heat to simmer and cook for 10 minutes or until tender.

2.    Bring stock to a boil in a pot. In a dry pan on medium heat add couscous and stir until lightly browned. Transfer to a casserole dish and pour the boiling stock over. Stir to make sure it’s evenly moist and cover with a lid.

3.    After 10 minutes remove the lid and fluff with a fork. Whisk all the dressing ingredients together until well incorporated.

4.    Place a pan on medium heat with oil. Add fennel, onions and pepper. Sauté until onions are translucent, stir in the mushrooms and cook until mushrooms are soft.

5.    Mix in cranberries and raisins and mix everything together. Drizzle with dressing.

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