Serves 4
Ingredients:
400g butternut, diced
Olive oil
Salt
Pepper
1 onion, finely sliced
45ml ground cumin
15ml chilli powder
30ml paprika
1 cup cous cous
2 cups boiling water
70g feta, crumbled
1 tin chickpea, drained
125g rocket
Method:
Preheat oven to 200°C.
Place the butternut in a roasting pan, drizzle with olive oil, and season with salt and pepper.
Roast until golden and caramelized.
In a medium sauce pan sauté the onions in olive oil until golden and soft. Add the spices and sauté for 2 minutes.
Remove from the heat and add the boiling water, and then the cous cous. Cover with cling film and allow to stand for 10-15 minutes before fluffing with a fork.
Add the roasted butternut to the cous cous and season well with salt and pepper.
Allow to cool.
Add the feta and chick peas, and toss with the rocket leaves. Serve cold.
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