Couscous stuffed butternut - recipe

Angela Day. Vegetarian. 080216. Picture: Chris Collingridge 007

Angela Day. Vegetarian. 080216. Picture: Chris Collingridge 007

Published Mar 8, 2016

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Angela Day

 

Couscous Stuffed Butternut

Serves 4

1 butternut, halved lengthwise

5ml Lifestyle Food Himalayan salt

a pinch of pepper

olive oil for drizzling

125ml couscous

10ml Lifestyle Food grapeseed oil

125ml hot vegetable stock

15g butter

30ml Lifestyle Food flaxseed oil

1 small onion, chopped

5ml chopped garlic

3ml ground cinnamon

2ml Lifestyle Food cayenne pepper

125ml Lifestyle Food mixed seeds, lightly toasted

60ml chopped mint

60ml chopped parsley

100g feta cheese, cubed

60ml dried cranberries, chopped

pomegranate rubies to sprinkle

Score the flesh of the butternut into a cross-hatch design. Season well and drizzle with olive oil.

Place the halves on a baking tray in the oven at 180degC for 40-50 minutes until the butternut is soft.

Remove the flesh and pips leaving a 1cm border. (Reserve the cooked flesh for another use or freeze.)

Put the couscous in a bowl and pour over the grapeseed oil. Mix it through well until the grains are coated.

Pour over the hot stock. Cover with clingfilm and set aside for 5 minutes. Fluff with a fork, stir through the butter and set aside.

Heat the flaxseed oil in a small pot and fry the onion and garlic until soft.

Stir in the cinnamon and cayenne pepper. Remove from the heat and add in the couscous. Mix well.

Mix in seeds, herbs, feta cheese and cranberries.

Pile the mixture into the butternut shells. Heat in the oven at 180degC for 10 minutes and serve sprinkled with pomegranate rubies.

* Lifestyle Foods are available at Dis-Chem, which is a sponsor of the Angela Day Kitchen. Angela Day is a cookery column carried in The Star, the Cape Argus, the Daily News and the Pretoria News, and by IOL.

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