Vegetarian recipe for Butternut, Spinach and Olive Couscous – make it vegan by removing the feta cheese

1 small butternut, peeled and cubed into bite-sized chunks
Handful of fresh mint and 4/5 sprigs of oregano (or 1 to 2 teaspoons each of both herbs, dried)
1 teaspoon dried chilli flakes
2 cups baby spinach, cleaned but not excessively rinsed
1 scant cup of feta, coarsely crumbled
1/2 cup of pitted black olives
Handful of toasted pine nuts (optional)
Glug of balsamic reduction (optional)

How to
Preheat the oven to 200°C.

Place the butternut pieces in an oven-proof dish, drizzle with olive oil and sprinkle with the fresh/dried herbs, chilli flakes and salt to taste. Roast until tender (approximately 30 minutes).

When done, remove from the oven, add the spinach leaves and toss with the vegetables so the leaves start to wilt but not cook through.

Add the feta and olives and ensure all components of the dish are evenly distributed.

If dry, add a light drizzle of olive oil. If using, lightly drizzle the balsamic reduction and sprinkle with pine nuts.

Serve on a bed of couscous prepared according to the pack instructions.

Recipe provided by Place in the Sun wines. Visit them on Facebook and Twitter for more.

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