• Brown mushrooms stuffed with Rooibos couscous, butternut, feta, basil and roasted almonds

    Serves: 8
    Cooking Time: 25 – 30 minutes


    • Mushrooms
    • 300g unsalted butter
    • 2 garlic cloves, crushed
    • 8 large brown mushrooms
    • garlic and mixed herb seasoning, to taste
    • salt and freshly ground black pepper, to taste
    • Filling
    • 500g butternut, peeled and chopped into 2cm chunks
    • 20ml (4 tsp) olive oil
    • 165g couscous
    • 10ml (2 tsp) chicken stock
    • 250ml (1 cup) Laager Rooibos tea
    • handful almonds
    • 50g feta
    • handful fresh basil, finely chopped
    • salt and freshly ground black pepper, to taste
    • balsamic reduction, to serve (optional)



    Preheat the oven to 200°C.


    For the mushrooms, place the butter and crushed garlic in a microwave-safe dish and heat in the microwave on high until melted, about 1 minute. Smear a baking tray, big enough for 8 large mushrooms, with the butter-garlic mix. Place the mushrooms on the tray, add some garlic and mixed herb seasoning before baking, 20 minutes. Season the mushrooms with salt and pepper once out of the oven.


    For the filling, increase the oven heat to 230°C. Cover a large baking tray with baking paper. Evenly spread the butternut pieces on the tray, brush with the olive oil and bake, 20 – 30 minutes.


    Cover the base of a broad, flat dish with couscous. Add the chicken stock to the Rooibos tea, stir well until dissolved, and add to the couscous. Ensure that all of the couscous is covered by the tea mixture and leave to set, 10 minutes. Massage the couscous until it forms a bed of loose grains.


    Combine the couscous, butternut, almonds, feta and basil in a saucepan over low heat and mix well. Season to taste.


    To serve, evenly divide the couscous mixture on top of the baked mushrooms. For extra flavour, drizzle over a touch of balsamic reduction.