|15 ml||olive oil|
|600 g||butternut — diced|
|1||onion — large, sliced|
|sea salt and freshly ground black pepper|
|15 ml||fresh rosemary — finely chopped|
|60 ml||olive oil|
|100 g||feta cheese — cubed|
|olive oil — optional|
Preheat the oven to 200°C and grease a large roasting pan with oil or nonstick spray.
Bring the water, salt and oil to the boil in a saucepan and add the couscous to the boiling water. Cover and steam the couscous over low heat. Stir in the butter and fluff the couscous with a fork. Cover and leave to stand for a few minutes.
Meanwhile, place the butternut and onion in the prepared roasting pan. Season with salt, pepper and rosemary, and drizzle with the olive oil. Roast for about 20 minutes or until done and golden.
Add the butternut mixture and the feta to the couscous, moisten with extra olive oil if necessary and toss. Serve with rocket.