Mushroom & Couscous Braai Butternut
A vegetarian and Moroccan butternut with couscous, za’atar and chili.
Ingredients
Butternut
- 3 medium butternuts
Stuffing
- 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
Instructions
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!