Zimbabwe' No.1 Food & Recipe Website

Find a recipe

Browse by Recipe Type: Antipasto , Baking , Beef , Braai , Bread , Burgers , Cheese , Chicken , Chocolate , Cocktails , Cookies , Curry , Deep Fried , Dessert , Dip , Drinks , Eggs , Fish , Ham , Healthy , Ice Cream , Jam , Kebab , Lamb , Marinade , Non alcoholic drink , Pasta , Pastry , Pickle , Pizzas , Pork , Pudding , Rice , Salad , Salad Dressing , Salsa , Sandwiches , Sauces , Seafood , Soup , Stuffing , Tarts , Veggie , Wraps

Butternut, Broccoli & Couscous Salad

2016-02-25

Recipe Info

  • Servings : 6
  • Cook Time : 10m
  • Ready In : 15m

A light and flavour-packed side dish.

Ingredients

  • 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

Method

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.

Recipe Type: Tags:
Related Recipes:

  • Pizza Dough & Sauce

  • Bacon & Rocket Pizza

  • Spicy Chicken Pizza

  • Mushroom Pizza

  • Roast Cauliflower & Hake Bowl