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Sticky Roasted Butternut, Feta and Pistachio Couscous

40 Minutes
4 Servings
19 Ingredients

Description

Whether you’re a seasoned wellness enthusiast or ready to embrace a healthier lifestyle, this Sticky Roasted Butternut, Feta and Pistachio Couscous recipe is your ticket to a plate full of goodness.  This vibrant dish combines roasted butternut with the protein-packed Simple Truth Chickpea and Red Lentil Couscous. Decadent Padkos Salted Pistachio Nuts add crunch to every bite. Topped with creamy feta and our delicious Forage and Feast Coriander Pesto Dressing, it’s the perfect blend of freshness and zing.  Savour this Sticky Roasted Butternut, Feta and Pistachio Couscous dish as a light lunch, a refreshing dinner or a wholesome side to accompany your favourite protein. Get everything you need at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. Preheat the oven to 180ºC or opt for the convenience of an air fryer if preferred.

2. In a large bowl, toss together the butternut, olive oil, paprika, cumin, cinnamon, honey, salt and pepper until the butternut is cloaked in flavour.

3. Place the coated butternut on a roasting tray and roast for 25 minutes or until golden and cooked through.

4. While the butternut is roasting, prepare your salad. In a bowl, combine the couscous, chopped parsley, coriander, mint and chives.

5. Add the olive oil, lemon zest and juice, salt and pepper, and give it all a gentle mix.

6. To assemble, spoon a generous helping of couscous onto your plate or platter. Top it with the sticky roasted butternut, crumble over some feta, sprinkle the pistachio nuts and finish with a flourish of fresh basil. For the final touch, serve it alongside the delightful Coriander Pesto Dressing.

Ingredients

For the Sticky Roasted Butternut:

  • 1 butternut; peeled, deseeded and cubed 
  • 2 tbsp. (30ml) olive oil
  • 1 tsp. (5ml) paprika
  • 1 tsp. (5ml) ground cumin
  • ½ tsp. (2.5ml) ground cinnamon
  • 2 tbsp. (30ml) honey
  • Salt and pepper to taste

 

For the Couscous Salad:

  • 1 cup (250ml) Simple Truth Chickpea and Red Lentil Couscous; cooked according to packet instructions 
  • ¼ cup (60ml) flat leaf parsley; roughly chopped
  • ¼ cup (60ml) fresh coriander; roughly chopped 
  • ¼ cup (60ml) fresh mint; roughly chopped
  • Handful of chives; finely chopped 
  • 3 tbsp. (45ml) olive oil 
  • Zest and juice of 1 lemon
  • Salt and pepper to taste

 

To Assemble:

  • ½ cup (125ml) feta; crumbled 
  • ¼ cup (60ml) Padkos Salted Pistachio Nuts, shelled
  • Handful of fresh basil for garnish
  • Forage and Feast Coriander Pesto Dressing, to serve