Giant couscous and pumpkin in tomato and star anise sauce from Ottolenghi Flavour / Flavor (page 137) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash for crown princess squash.

  • anna_zlyv5a on June 01, 2026

    It was a lot of work but very tasty. I ended up burning the couscous and I didn’t manage to keep everything warm for serving. I didn’t love keeping the skin on the squash, so maybe would remove that next time. The whole process took me about 3 hours.

  • lou_weez on July 15, 2025

    Great recipe!! I didn't bother cooking the spinach in a separate pan but just put it on top of the couscous. After 30 minutes it had wilted nicely and I could just stir it in. I also omitted the coriander and rather than layering the finished meal, as per the instructions, I just threw everything back into the pan and gave it a quick stir and then served it straight from the pan.

  • sosayi on December 20, 2023

    This was delightful! Warming, cozy and somehow (?) kid-friendly. I was annoyed at first that everything was cooked on separate pans, but it actually made for an "assemble your own" style dinner that worked well. Only recipe changes: chicken stock for water; added a can of chickpeas to the Israeli couscous; topped with feta; was out of cilantro so just left it out and seasoned spinach with a bit of coriander instead. Would 100% make again!

  • mademoisielle on January 16, 2022

    loved this! relatively easy to make, warming and super tasty.

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