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
60 g wild rocket, washed
10 ml fresh mint
30 ml honey, to taste
75 g feta cheese, crumbled
60 ml pomegranate rubies
Microwave the butternut cubes in their microwave-safe bag for 5 minutes, until tender.
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.
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.
Heat the butter in a large frying pan and sauté the cooked butternut for about 5 minutes until it’s golden brown all over.
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.
Fluff the couscous with a fork. Add the ‘roasted’ butternut, wild rocket, vinaigrette and honey, and toss.
Tip onto a serving platter, sprinkle over the feta and garnish with the pomegranate rubies and mint.
You can use 1 medium-sized raw butternut for this recipe. Just peel, remove the seeds and cube it.