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Butternut, Broccoli & Couscous Salad


Recipe Info

  • 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


Step 1

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.

Step 2

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.

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