Roast butternut and couscous salad


We had a meat and starch fest the past week, and although we eat fresh fruit daily, I have seriously been craving some veggies. So last night we had a vegetarian supper consisting of roast butternut, mushrooms, peppers and couscous. It was delightful. This can either be served hot or cold and would make a nice side dish for a juicy lamb chop. Oh boy – I just can’t seem to stay away from the meat!




200 g couscous

300 g butternut, cut into bite-sized pieces

200 g mushrooms, halved

1 red pepper, sliced

100 g feta cheese

2 teaspoons thyme


1. Arrange butternut, mushrooms and red pepper in a ovenproof dish. Sprinkle over the thyme and salt to taste.

2. Either put a lid on the dish or cover with foil. Roast the vegetables for about an hour.

3. In a separate bowl mix the couscous with 200 ml boiling water.  When there is no more water add a dollop of butter.

4. Serve the vegetables on top of the couscous, crumble some feta over it and enjoy with balsamic vinegar.


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