This easy couscous is a meal in itself, or use it as a side dish.
I think this would be a perfect accompaniment for any BBQ meat, especially a big juicy steak. However it is also great on its own for a weekday lunch, or as a buffet dish to feed a crowd.
To make this I used beetroots, (both red and gold), carrots and butternut squash, plus a big handful of spinach leaves to give more colour to the couscous. I was lucky enough to get all of these from my vegetable patch. It has been quite productive recently 🙂
Using home-grown vegetables certainly makes this a cheap meal, which was why I decided to add the feta cheese. I bought a little piece from a dairy company when we were in Margaret River a couple of months ago and I’ve been saving it for something special. I’m glad I used it as the creamy texture is beautiful and the saltiness was a perfect contrast to the vegetables.
The recipe below makes a huge amount – twice what is shown in the photos – so you may want to adjust the quantities according to your plans.
Ingredients – feeds a crowd:
4 beetroots, peeled and diced
- 6 medium carrots, peeled and diced
- 2 tbsp oil, vegetable or olive
- 2 garlic cloves, crushed
- 1/2 teaspoon dried mixed herbs
- approx 400g/14 oz butternut squash, peeled and diced
- 1 cup salt-reduced chicken stock
- 1 cup boiling water
- 2 cups couscous
- large handful spinach leaves, finely shredded
- 80g/3 oz feta cheese, crumbled
- drizzle of extra virgin olive oil, optional, to serve
- Heat your oven to 200C/180C fan forced/390F and line a large baking tray with baking paper.
- Put your diced beetroot and carrot onto the baking tray, drizzle over the oil and sprinkle over the garlic and dried herbs. Toss the vegetables.
- Bake for 30 minutes, then remove from the oven and add the diced butternut. Toss to mix with the other vegetables.
- Bake for 25 minutes or until all the vegetables are cooked to your liking. Remove from the oven and set aside whilst you make the couscous.
- Place the chicken stock and boiling water into a large saucepan over a medium-high heat.
- Once starting to simmer, remove from the heat. Add the couscous and shredded spinach to the pan, stir and immediately cover with a lid. Leave to sit for a few minutes until the couscous is light and fluffy when stirred with a fork.
- Place your couscous onto a large serving plate and then top with the roasted vegetables. Scatter over the crumbled feta. Drizzle over a little extra virgin olive oil, if using.
- Serve and enjoy!