Couscous with dried apricots and butternut squash
A blend of delicious flavours and textures in this versatile couscous salad using butternut squash and apricots.
Servings: 4
Calories: 574kcal
Ingredients
- 1 large onion thinly sliced
- 6 tbsp olive oil
- 50 g dried apricots
- 1 small butternut squash about 450g peeled, seeded and cut into 2cm dice
- 250 g cous cous
- 1 vegetable bouillon cube
- 400 ml water boiling, from kettle
- 1 pinch saffron dried strands
- 3 tbsp fresh tarragon roughly chopped
- 3 tbsp fresh mint roughly chopped
- 3 tbsp fresh parsley roughly chopped
- 1 1/2 tsp cinnamon ground
- grated zest of half a lemon
- salt to season
- pepper to season
Instructions
- The original recipe text is available in Ottolenghi The Cookbook.
- Take a look at other Ottolenghi recipes previously featured on this site.
Notes
Optional - I also sprinkled over some pumpkin seeds which were not part of the original recipe. You can see these in the photo.
Depending whether you're eating this as a packed lunch dish or a side salad, you might stretch it to six portions instead.
Nutrition
Calories: 574kcal | Carbohydrates: 85g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 198mg | Potassium: 1152mg | Fiber: 9g | Sugar: 12g | Vitamin A: 21026IU | Vitamin C: 49mg | Calcium: 203mg | Iron: 5mg
