Butternut Couscous - Feta & Seeds
Ingredients
- 500 g butternut cut into small cubes
- 750 ml chicken stock or veg stock
- 2.5 ml ground cumin
- 1 cinnamon stick
- 350 ml couscous
- fresh coriander
- 4 tbsp seed mix
- 200 g feta cheese cubed - optional
Instructions
- Add ground cumin a cinnamon stick to the stock. Boil the butternut in the stock mixture until soft. (reserve the liquid).
- Drain the butternut (reserving the liquid). Pour the hot liquid over the couscous till it just covers the grains (only a very thin layer of liquid must cover the couscous or else the couscous will be soggy). Discard the rest of the liquid or reserve for another dish, eg soup.
- Cover and leave for 5 min or till swollen.
- Loosen the couscous with a fork, add the cooked butternut, some chopped fresh coriander leaves, seeds and crumbed feta (optional). Season with salt, pepper and perhaps a squeeze of lemon.
Notes
Serve As a side or as a Vegetarian or Vegan Main with a side salad.
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