Couscous with Roast Butternut and Sage

Couscous with Roast Butternut and Sage

4.7 (18) | Rate this recipe

Select Below to Add Your Rating

The pumpkin seeds in this couscous recipe give the dish a good crunch and are complimented by the sweet butternut and salty feta!

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 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


  • Preheat oven to 180°C.
  • 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.
  • Transfer the butternut to a baking tray, cover with tin foil and roast in a preheated oven for 20 minutes.
  • 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.
  • 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.
  • Cover with cling film and allow to steam for 5 minutes.
  • After 5 minutes remove the cling film and fluff up the cous cous with a fork to separate the grains.
  • Stir in the roasted butternut with the seeds, the feta and the rocket leaves.