Mushroom & Couscous Braai Butternut

A vegetarian and Moroccan butternut with couscous, za’atar and chili.
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Course Braai, Culinary Collection, Vegetarian Flexitarian
Cuisine South African, Vegetarian
Servings 6



  • 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 and pepper to 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!
Keyword braai