Jewelled Butternut Couscous

By Reabetjoe Mokoko,Rea The Cooking Dietitian–A registered dietitian, chef, brand educator, recipe developer, founder of @platesandscales and a health-conscious wife & mommy of 3.

This jewelled butternut couscous is a beautiful and nutritious dish, perfect for celebrating special occasions and holidays.


Turmeric & Carrot Infused Jewelled Couscous
1 cup couscous
2 cups diced peppers
1 cup pomegranates
Chopped coriander
Apple Infused Roasted Butternut
2 cups butternut cubes
1 cup Rugani 100% Cloudy Apple Juice
Non-stick cooking spray or oil for drizzling on a pan


Turmeric & Carrot Infused Jewelled Couscous
  1. Place the couscous into a bowl.
  2. Bring the Rugani 100% Turmeric infused Carrot Juice to a boiling point in the microwave.
  3. Pour the boiled juice over the couscous, cover either with cling wrap or a lid. Leave to stand for about 5 minutes.
  4. Fluff the couscous with a fork. If the couscous still has some liquid then place in the microwave for 1-2 minutes then fluff out with a fork.
  5. Add the diced peppers and pomegranates to the couscous.
Apple Infused Roasted Butternut
  1. Preheat oven to 180 ℃.
  2. Allow the butternut to soak in the Rugani 100% Cloudy Apple Juice for at least 30 minutes.
  3. Remove the butternut from the juice and place on a pan and then in the oven.
  4. Allow the butternut to roast for 30-45 minutes until golden brown, while often drizzling with apple juice while roasting.
  5. Once roasted and soft, add the roasted butternut to the jewelled couscous.
  6. Top the dish with the chopped coriander.

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