Butternut and mushroom couscous

Butternut and mushroom couscous for your next braai. Photo by South African Mushroom Farmer’s Association

Butternut and mushroom couscous for your next braai

When it comes to a braai, the sides are as important as the meat. Our stuffed butternut and mushroom couscous will become your new favourite.

Butternut and mushroom couscous

Butternut and mushroom couscous for your next braai. Photo by South African Mushroom Farmer’s Association

It’s time to start planning braai sides again for the weekend. Butternut is quite popular in South Africa, especially with salad and as part of a couscous dish. Not only is butternut squash very tasty, but is a great vegetable to stuff with other tasty things. Our butternut and mushroom couscous recipe looks great and you can cook everything on the braai if you want to.

Butternut and mushroom couscous

Roating the butternut on the braai adds colour and some of that smokey flavour. The mushrooms and couscous stuffing is easy to make and adds all of those other healthy nutrients but also a whole lot of flavour. As with soup, chili adds a kick of flavour to the squash too. Serve alongside the tasty chops, steaks or boerewors you’ve prepared.

When it comes to a braai, the sides are as important as the meat. Our stuffed butternut and mushroom couscous will become your new favourite.

Butternut and mushroom couscous recipe

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Recipe by South African Mushroom Farmers’ Association Course: SidesCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

25

minutes
Cooking time

1

hour 
Total time

1

hour 

25

minutes

Ingredients

  • 3 medium butternuts

  • For the stuffing
  • 1 cup couscous

  • 250 ml chicken or vegetable stock, just boiled

  • 200 g baby leeks, sliced

  • 300 g baby portabellini / baby button mushrooms, sliced in half

  • 4 cloves garlic, minced

  • 1 small chilli, sliced and deseeded if desired

  • 100 g feta cheese, crumbled

  • fresh parsley, roughly chopped

  • 3 tbsp za’atar spice blend

  • olive oil, for cooking

  • salt and pepper, to taste

Method

  • Preheat braai to medium high heat.
  • Cut each butternut in half and scoop out the seeds.
  • Brush the halves with olive oil and season well with salt.
  • Wrap in tinfoil and place on the braai.
  • Braai for 30 – 40 minutes, or until cooked through and soft when pierced with a knife.
  • When the butternut is almost ready, prepare the filling.
  • Place couscous in a bowl and pour the stock over it.
  • Mix and cover with a lid or tight plastic wrap.
  • Using a large cast iron pan on the braai or stovetop, heat a drizzle of olive oil.
  • Add the sliced leeks and cook until tender.
  • Add the baby button mushrooms and cook until tender.
  • Add the garlic and chilli and cook until fragrant.
  • Fluff up the couscous with a fork and add to the pan. Toss to combine.
  • Remove filling from the heat and mix in the roughly crumbled feta cheese and parsley.
  • Unwrap butternut halves and fill generously with the mushroom stuffing.
  • Sprinkle liberally with za’atar and serve straight away!

Notes

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Looking for more tasty braai side recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

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