Cooking time: 25 min
You will need
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
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.