300gbaby portabellini / baby button mushroomssliced in half
1smallchillisliced and deseeded if desired
1handfulfresh parsleyroughly chopped
3tbspza’atar spice blend
olive oilfor cooking
salt and pepperto taste
For the butternuts
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.
For 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!