This is my quick and easy 'cheat' butternut and couscous salad.

Herby Couscous, Butternut and Feta Salad by Siba Mtongana

Cook Time 10 minutes | Serves 4

(including 15 minutes preparation time)

This is my quick and easy ‘cheat’ butternut and couscous salad. Originally, I created this salad using roasted butternut but as you may know, roasting butternut takes up to 45 minutes in the oven. So, when I’m in a big hurry, I buy butternut in a microwave-safe bag and microwave it for 5 minutes until cooked and tender. I then heat a large non-stick frying pan and sauté the butternut in butter for 5 minutes until it’s golden brown and looks like it has been roasted. It saves more than 30 minutes of cooking time!

SALAD

  • 400g (1 pack) cubed butternut, store-bought 500ml couscous
  • Pinch of salt
  • 30ml butter

 

VINAIGRETTE

  • 15ml Dijon mustard
  • 80ml olive oil
  • Juice of 1 lemon
  • 30ml fresh Italian parsley, chopped30ml fresh mint, chopped
  • 30ml fresh chives, chopped Pinches of salt and pepper, to taste

 

GARNISH

  • 60g wild rocket, washed
  • 10ml mint
  • 30ml honey, to taste
  • 75g feta cheese, crumbled
  • 60ml pomegranate rubies

 

Microwave the butternut cubes in their microwave-safe bag for 5 minutes, until tender. Place the couscous in a large, deep dish and cover with sufficient boiling water to end up with about a centimetre of water above the surface of the cous- cous. Stir in a pinch of salt.

Cover the dish with plastic wrap and leave it for about 10 minutes, until the granules have swelled up and doubled in size, and the water has been absorbed.

Heat the butter in a large frying pan and sauté the cooked butternut for about 5minutes until it’s golden brown all over.

Place the vinaigrette ingredients into a mini food processor and whizz until fine, or finely chop the herbs and mix everything together in a small bowl.

Fluff the couscous with a fork. Add the ‘roasted’ butternut, wild rocket, vinaigrette and honey, and toss. Tip onto a serving platter, sprinkle over the feta and garnish with the pomegranate rubies and some extra fresh herbs.

Siba’s Tip: If you prefer to roast the butternut, place the cubes on a greased baking tray, dot with butter and drizzle with honey. Roast in an oven preheated to 180°C for 40–45 minutes until lightly golden. You might have to turn them once.

Recipe and image from Welcome to my Table by Siba Mtongana. Available in Aus soon.

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