Butternut and mushroom couscous for your next braai
When it comes to a braai, the sides are as important as the meat. Our stuffed butternut and mushroom couscous will become your new favourite.
It’s time to start planning braai sides again for the weekend. Butternut is quite popular in South Africa, especially with salad and as part of a couscous dish. Not only is butternut squash very tasty, but is a great vegetable to stuff with other tasty things. Our butternut and mushroom couscous recipe looks great and you can cook everything on the braai if you want to.
Butternut and mushroom couscous
Roating the butternut on the braai adds colour and some of that smokey flavour. The mushrooms and couscous stuffing is easy to make and adds all of those other healthy nutrients but also a whole lot of flavour. As with soup, chili adds a kick of flavour to the squash too. Serve alongside the tasty chops, steaks or boerewors you’ve prepared.
When it comes to a braai, the sides are as important as the meat. Our stuffed butternut and mushroom couscous will become your new favourite.
Butternut and mushroom couscous recipe
Course: SidesCuisine: GlobalDifficulty: Easy6
servings25
minutes1
hour1
hour25
minutesIngredients
3 medium butternuts
- For the stuffing
1 cup couscous
250 ml chicken or vegetable stock, just boiled
200 g baby leeks, sliced
300 g baby portabellini / baby button mushrooms, sliced in half
4 cloves garlic, minced
1 small chilli, sliced and deseeded if desired
100 g feta cheese, crumbled
fresh parsley, roughly chopped
3 tbsp za’atar spice blend
olive oil, for cooking
salt and pepper, to taste
Method
- Preheat braai to medium high heat.
- Cut each butternut in half and scoop out the seeds.
- Brush the halves with olive oil and season well with salt.
- Wrap in tinfoil and place on the braai.
- Braai for 30 – 40 minutes, or until cooked through and soft when pierced with a knife.
- When the butternut is almost ready, prepare the filling.
- Place couscous in a bowl and pour the stock over it.
- Mix and cover with a lid or tight plastic wrap.
- Using a large cast iron pan on the braai or stovetop, heat a drizzle of olive oil.
- Add the sliced leeks and cook until tender.
- Add the baby button mushrooms and cook until tender.
- Add the garlic and chilli and cook until fragrant.
- Fluff up the couscous with a fork and add to the pan. Toss to combine.
- Remove filling from the heat and mix in the roughly crumbled feta cheese and parsley.
- Unwrap butternut halves and fill generously with the mushroom stuffing.
- Sprinkle liberally with za’atar and serve straight away!
Notes
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