Mushroom & Couscous Braai Butternut
Mushroom & Couscous Braai Butternut A vegetarian and Moroccan butternut with couscous, za’atar and chili. Butternet3 medium butternutsStuffing1 cup couscous250
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mushroominfo.co.za.
Cooking tools:
- Grill
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Cast iron skillet
- Stove
- Fork
- Plastic wrap
- Spoon
- Measuring spoon
Ingredients
- 3 medium butternuts
- 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)
- 1 handful fresh parsley (roughly chopped)
- 3 tbsp za’atar spice blend
- olive oil (for cooking)
- salt
- pepper
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