Herby couscous, butternut and feta salad
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.
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.