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450 ml water
5 ml salt
15 ml fresh chillies — 573
500 ml couscous
15 g butter
butternut and feta mixture
600 g butternut — diced
1 onion — large, sliced
sea salt and freshly ground black pepper
15 ml fresh rosemary — finely chopped
60 ml fresh chillies — 573
100 g feta cheese — cubed
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.


Article written by: Food24

Photo credit: Tesco Real Food


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