Herby cous­cous, but­ter­nut and feta salad

Glamour (South Africa) - - Think -

Serves 4

400g But­ter­nut, cubed 500ml Cous­cous Pinch of salt 30ml But­ter


15ml Di­jon mustard 80ml Olive oil 1 Le­mon, juiced 30ml Pars­ley, chopped 30ml Mint, chopped 30ml Chives, chopped Salt and pep­per, to taste


60g Wild rocket, washed 10ml Mint 30ml Honey, to taste 75g Feta cheese, crum­bled 60ml Pomegranate ru­bies Mi­crowave the but­ter­nut cubes in a mi­crowave-safe bag for five 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 cous­cous. stir in salt.

cover the dish with cling wrap and leave for 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 five min­utes 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 but­ter­nut, wild rocket, vinai­grette and honey, and toss. Tip onto a serv­ing plat­ter, sprin­kle over the feta cheese 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.

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