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5 from 1 vote

Couscous with dried apricots and butternut squash

A blend of delicious flavours and textures in this versatile couscous salad using butternut squash and apricots.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Accompaniment, Lunch, Main Meals, Picnic, Salad, Side Dish, Vegetarian side dish
Cuisine: Middle Eastern Style, Moroccan Style, North African Style
Keyword: butternut squash, couscous salad, dried apricots, pumpkin seeds
Servings: 4
Calories: 574kcal
Author: Ottolenghi

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.