Roast Butternut and Couscous Salad – Donna Hay


OOOH! this is one of my favourites! It is an amazing side dish to just about any kind of protein. I have not yet found preserved lemon rind. Every time I have made this it has been without it and is still fantastic. But I am still hunting for that rind!!

Serves 2

16 thin slices of butternut (keep the skin on!)

1 Tbsp olive oil

1 Cup (200g) Couscous

310 mls hot chicken stock

1 Tbsp shredded preserved lemon rind

1/4 C shredded mint leaves

200g firm feta, sliced

Honey-Cumin Dressing 

1 Tbsp honey

1/2 tsp ground cumin

1 Tbsp olive oil

1 Tbsp white wine vinegar

– Preheat the oven to 200 C. Place the butternut on a baking tray lined with non-stick baking paper and brush with oil.

– Bake for 25 minutes or until golden.

– Place the couscous in a bowl and pour over the stock. Cover with plastic wrap and allow to stand for 5 minutes or until the stock has been absorbed.

– Stir the rind and mint through the couscous.

– To make the dressing, whisk together the honey, cumin, oil and vinegar.

– To serve, place the pumpkin, feta and couscous on serving plates and spoon over the dressing.

I have experimented with this one a bit and i have grilled the feta rounds for a few minutes until they are a little bit soft and I actually stack the sliced feta rounds in with the butternut and couscous. Really works well. Or you can ignore me and just stick to the recipe! 🙂


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