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Couscous with dried apricots and butternut squash from Ottolenghi: The Cookbook (page 80) by Yotam Ottolenghi and Sami Tamimi

  • saffron
  • dried apricots
  • ground cinnamon
  • lemons
  • mint
  • parsley
  • butternut squash
  • tarragon
  • vegetable stock
  • instant couscous

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Notes about this recipe

  • eeeve on May 30, 2015

    Love this salad, but the amount of couscous needs to be reduced by half to keep it in balance with the rest of the ingredients (esp the butternut). I often substitute quinoa for couscous, and dried figs are a great alternative to the apricots. Would recommend adding the cinnamon carefully so as not to overpower the dish.

  • Franci on February 27, 2012

    It wasn't bad but I found it too sweet for my taste

  • Jane on October 29, 2011

    Really good side dish. Quite sweet with caramelized onions, roasted butternut squash and cinnamon but very tasty. I didn't have all the fresh herbs the recipe called for but it worked just fine with mint and chives.

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