Couscous salad with roasted butternut and feta
Couscous salad with roasted butternut and feta
Servings
4-6
servingsPrep time
20
minutesCooking time
40
minutesIngredients
200 g raw couscous
500 g butternut, peeled and chopped in bite-sized pieces
1 can chickpeas, rinsed and dried
Moroccan spice/ seasoning mix
30 ml chives, chopped
a handful fresh rocket, chopped
100 g feta, crumbled
10 olives (I used Kalamata), pips removed and chopped
juice and zest of 1 lemon
3 tablespoons olive oil
salt and pepper, to taste
Directions
- Place the couscous in a bowl with a tight-fitting lid. Pour boiling water over it, just enough to cover. Put the lid on (or cover tightly with cling film) and leave to swell. When all the water has been absorbed, fluff the couscous with a fork and set it aside.
- Preheat the oven to 190 °C. Place the butternut on a baking tray, sprinkle over some olive oil and salt and pepper. Shake to coat evenly in the oil. Place in the oven for about 40 minutes or until cooked through and caramelized. Remove from the oven and allow to cool to room temperature.
- Place the dried chickpeas in an ovenproof dish, sprinkle over some olive oil and Moroccan seasoning. Place in the oven with the butternut and roast about 20 minutes until crispy and golden brown. Shake the dish about halfway through to ensure even crispiness.
- Spoon the couscous into a large salad bowl. Add the chopped chives, rocket and olives and mix through.
- Whisk together the lemon juice, zest and olive oil and season with salt and pepper.
- Stir in the butternut and feta and pour over the dressing. Mix lightly so as not to break up the butternut pieces. Taste and add more seasoning if necessary. Sprinkle the crispy chickpeas over the salad just before serving.
- This salad will keep well for up to two days in the fridge.
