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.