Herby Couscous, Butternut + Feta Salad

  • 15min
  • 10min
  • 4


  • 400 g (1 pack) raw cubed butternut, store-bought

  • 500 ml couscous

  • pinch of salt

  • 30 ml butter


  • 15 ml Dijon mustard

  • 80 ml olive oil

  • juice of 1 lemon

  • 30 ml chopped fresh Italian parsley

  • 30 ml chopped fresh mint

  • 30 ml chopped fresh chives

  • pinches of sea salt and freshly ground black pepper, to taste

To serve

  • 60 g wild rocket, washed

  • 10 ml fresh mint

  • 30 ml honey, to taste

  • 75 g feta cheese, crumbled

  • 60 ml pomegranate rubies


  1. 1

    Microwave the butternut cubes in their microwave-safe bag for 5 minutes, until tender.

  2. 2

    Place the couscous in a large, deep dish and pour in enough boiling water to cover the couscous by about a centimetre. Stir in a pinch of salt.

  3. 3

    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.

  4. 4

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

  5. 5

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

  6. 6

    Fluff the couscous with a fork. Add the ‘roasted’ butternut, wild rocket, vinaigrette and honey, and toss.

  7. 7

    Tip onto a serving platter, sprinkle over the feta and garnish with the pomegranate rubies and mint.

Siba’s tip…

You can use 1 medium-sized raw butternut for this recipe. Just peel, remove the seeds and cube it.