October 20, 2016
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Couscous with Roast Butternut and Sage


  • 500 g Butternut, peeled and cubed
  • 75 g Feta cheese (1 round), crumbled
  • 15 ml Olive oil
  • 375 ml Boiling water
  • 30 ml Olive oil
  • 10 ml Robertsons Sage
  • 10 ml Brown sugar
  • 30 g Rocket leaves
  • 1 KNORR Chicken Stock Pot
  • 35 g Pumpkin seeds
  • Salt and pepper
  • 375 ml Cous cous


  1. Preheat oven to 180°C.
  2. In a bowl mix together the cubed butternut, 30 ml Olive oil, sage, brown sugar and salt and pepper so that the butternut is well coated.
  3. Transfer the butternut to a baking tray, cover with tin foil and roast in a preheated oven for 20 minutes.
  4. After twenty minutes remove the foil from the tray sprinkle the pumpkin seeds over the butternut and allow to roast uncovered for a further 10 minutes.
  5. In the mean time dissolve the KNORR Chicken Stock Pot in the boiling water, pour this over the dry cous cous, add the remaining olive oil and stir.
  6. Cover with cling film and allow to steam for 5 minutes.
  7. After 5 minutes remove the cling film and fluff up the cous cous with a fork to separate the grains.
  8. Stir in the roasted butternut with the seeds, the feta and the rocket leaves.

With Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.