Butternut, Broccoli & Couscous Salad2016-02-25
- Servings : 6
- Cook Time : 10m
- Ready In : 15m
A light and flavour-packed side dish.
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic clove, finely chopped
- 21⁄2 cups butternut, cut into small cubes
- 2 cups broccoli, cut into small florets
- 1 tbsp fresh thyme
- 21⁄2 cups couscous
- 21⁄2 cups boiling water
- 2 tbsp parsley, chopped
- 1 tbsp butter
- 1⁄2 cup feta cheese, crumbled
- handful baby beetroot leaves
Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 minutes until softened, then lift from the wok with a slotted spoon. Add the butternut, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tablespoons water and the thyme, cover the pan and steam for about 5 minutes until the vegetables are tender.
Meanwhile, tip couscous into a bowl and add the boiling water. Let stand until all the water has been absorbed up, about 3 minutes. Add the butter, parsley, cooked onion and garlic and mix well. Toss through the vegetables with the feta. Garnish with baby beetroot leaves and serve.