Couscous with dried apricots and butternut squash
Prep time
Cook time
Total time
  • 1 large onion, thinly sliced
  • 6 tbsp olive oil
  • 50g dried apricots
  • 1 small butternut squash (about 450g) peeled, seeded and cut into 2cm dice
  • 250g cous cous
  • 400ml chicken or vegetable stock
  • a pinch of saffron strands
  • 3 tbsp roughly chopped tarragon
  • 3 tbsp roughly chopped mint
  • 3 tbsp roughly chopped parsley
  • 1½ tsp ground cinnamon
  • grated zest of half a lemon
  • coarse sea salt and black pepper
  • Optional - I also sprinkled over some pumpkin seeds which were not part of the original recipe. You can see these in the photo.
  1. The original recipe text is available in Ottolenghi The Cookbook.
  2. Take a look at other Ottolenghi recipes previously featured on this site.
Recipe by Maison Cupcake at