Couscous with roast butternut and onions

By Sonja Jordt | Published 1 April 2010

Substitute the chickpeas for crumbled feta cheese.

The sweetness of the roast butternut combined with the spices is what makes this couscous dish a winner.

You need (for 6 people)
• 3 tablespoons of olive oil
• ½ teaspoon of cumin
• ½ teaspoon cayenne pepper
• salt and freshly ground black pepper
• 2 medium-sized butternuts, peeled and cut into cubes
• 1 teaspoon brown sugar
• 12 baby onions, peeled and halved
• 1 cup couscous
• 300 ml boiling water
• 1 tin chickpeas, drained dressing
• 1 teaspoon red wine vinegar
• 4 tablespoons olive oil

Here’s how
1. Spice route. Preheat the oven to 180 °C. Combine the olive oil with the spices, and pour over the
butternut. Spread the butternut cubes in a baking dish and sprinkle with brown sugar. Add the onions to the roasting dish.
2. Give it a good roasting. Bake the vegetables in the oven for about half an hour.
3. Quick stix! Put the couscous in a glass dish and pour boiling water over it. Put a lid on top and leave to stand for 5 minutes, then stir with a fork to loosen the grains.
4. Get dressed. Beat the vinegar and oil together and stir through the couscous. Add the vegetables
and chickpeas, and mix.

Other recipes to try out:
Delicious chicken
Veggie packet

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