Couscous, Butternut & Broccoli Bowl by Zola Nene

  • SERVES 1
  • COOK mins
  • PREP mins


For the butternut:
• 1.5 cups butternut chunks
• Salt and pepper
• Pinch dried chilli flakes
• 1 Tbs olive oil

For the Couscous:

• 50ml Serena Wholewheat Couscous
• 50ml hot water
• Salt and pepper
• 5ml wholegrain mustard
• 5ml honey
• Juice of ½ lemon
• 8 Serena Capers, finely chopped
• 60ml olive oil
• 2 Tbs chopped fresh parsley

For the chicken (OPTIONAL):

• 1 chicken breast
• Salt and pepper
• Pinch dried chilli flakes
• 1 Tbs olive oil

To serve:

• 30g broccoli, cooked
• 1 Tbs pumpkin seeds


  • Preheat oven to 180C
  • Place the butternut onto a baking tray, season with salt and pepper and a pinch of chilli flakes, then drizzle with oil. Toss well, then roast in the oven for 20 minutes or until the butternut is tender.
  • Place the couscous into a bowl, pour on the hot water, then season and stir. Cover and leave to stand while the couscous absorbs the water.
  • Make dressing by stirring together the mustard, honey, lemon juice, chopped capers and olive oil.
  • Pour dressing over hydrated couscous then add the parsley and stir using a fork to keep the grains fluffy and separate.
  • Season the chicken with salt, pepper and chilli flakes, then drizzle with olive oil. Pan fry the chicken until golden and cooked through.
  • Serve the dressed couscous in a bowl, topped with the roasted butternut, sliced chicken and broccoli, finish off with a sprinkle of pumpkin seeds.

Serena Products Used in this Recipe

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