• COUSCOUS
• 450ml water
• 5ml (1 t) salt
• 15ml (1 T) olive oil
• 500ml (2 c) couscous
• 15ml butter
• BUTTERNUT AND FETA MIXTURE
• 600g butternut, diced
• 1 large onion, sliced
• Salt and freshly ground black pepper
• 15ml (1 T) finely chopped fresh rosemary
• 60ml (1/4 c) olive oil
• 100g feta cheese, cubed
• Extra olive oil (optional)
• Rocket

Directions

1. Preheat the oven to 200 C and grease a large roasting pan with oil or non-stick 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. 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 with a little olive oil.
4. Roast for about 20 minutes or until done and golden.
5. Add the butternut mixture and feta cubes to the couscous, moisten with extra olive oil if necessary and toss.
6. Serve with rocket.

The post South African Couscous Salad With Butternut Squash and Feta Cheese appeared first on COUSCOUS Day.

• 1 ¹⁄₂cups dry
• 1 1⁄2 cups dry couscous
• 1 1⁄2 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1⁄8onion, finely chopped
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1⁄2 teaspoon ground ginger
• 1 dash lemon juice (eyeball it)
• 1⁄2 teaspoon parsley flakes

Directions

1. Sautee onions and garlic in olive oil until tender. Remove from oil.
2. Boil chicken broth. When broth has reached a boil, add cous cous and remove from heat.
3. Stir in onions and garlic.
4. Stir in remaining ingredients and let cous cous sit for five minutes.
5. Serve immediately.

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