SAMFA – Mushroom & Couscous Braai Butternut
Serves 6
Ingredients:
3 medium butternuts
Stuffing:
1 cup couscous
250ml chicken or vegetable stock, just boiled
200g baby leeks, sliced
300g baby portabellini / baby button mushrooms, sliced in half
4 cloves garlic, minced
1 small chilli, sliced and deseeded if desired
100g feta cheese, crumbled
Handful 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 over the stock.
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!