Strawberry butternut couscous salad recipe

Strawberry butternut couscous salad recipe

Because of its versatility and high protein content, couscous has become a staple in many modern diets. It’s true that couscous on its own is very tasteless, but the versatile grain may be transformed into delicious salads and main courses. This strawberry butternut couscous salad is not only delicious but also visually appealing, as it is made with a wide variety of colourful vegetables and fruits. It works as well as a light lunch or as a side dish during a braai.

Strawberry butternut couscous salad suggestions

The butternut may be fried in a pan or roasted in the oven, but they taste best when cooked on the braai. The couscous and the other ingredients may be prepared in advance, which is a huge time saver. Simply barbeque the butternut and toss it with the salad ingredients. The salad dressing is airy and bright, adding a new dimension to the already delicious salad. You may serve it hot or cold.

This strawberry butternut couscous salad is perfect as a quick and easy lunch or as a side dish at your next braai.

Strawberry butternut couscous salad recipe

Strawberry butternut couscous salad recipe

Recipe by Msi Muzi Mathebula

Course: Main, Sides

Cuisine: Global

Difficulty: Easy

Servings: 8 servings

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes


  • 1 cup dry couscous

  • Water (amount according to couscous package, about 1¼ cup)

  • ½ medium butternut squash, peeled and seeds removed

  • 2 tsp extra virgin olive oil

  • 2 cups rocket leaves

  • 100g sliced strawberries

  • 100g mixed seeds

  • 100g roasted baby onions

  • sea salt and pepper to taste

  • For the salad dressing
  • 2 tbsp. extra virgin olive oil

  • 2 tbsp. apple cider vinegar

  • 1 tsp lemon juice

  • ½ tsp honey

  • 1 clove garlic, minced


  • Preheat oven to 250°C.
  • Cut the butternut squash into ½ inch cubes.
  • In a medium bowl, toss the butternut squash with 2 tsp olive oil. Salt and pepper to taste.
  • Bake on a parchment lined baking sheet for 15 minutes. Flip the butternut squash and bake another 15 minutes, or until squash is tender.
  • Meanwhile, cook the couscous according to package directions.
  • For the salad dressing
  • Prepare the salad dressing by mixing all dressing ingredients together. Either stir or shake to combine
  • In a medium bowl combine the rocket leaves and cooked couscous, butternut squash, strawberries, roasted onions, mixed seeds and dressing. Toss well to combine. Serve either warm or cold.
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