Categories: February

Ingredients

• 150g couscous
• good pinch of saffron threads
• 250ml vegetable stock
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, chopped
• 400g peeled and deseeded butternut squash, chopped into small pieces
• 1 cinnamon stick
• 2 bay leaves
• zest of 1/2 lemon
• few fresh mint leaves or dill, to garnish (optional)
• 25g toasted flaked almonds, to garnish (optional)

Directions

1. Put the couscous in a bowl and pour over 200ml cold water. Soak for 15 minutes.

2. Meanwhile, stir the saffron into the stock. Tip into a large saucepan and set aside.

3. Heat the olive oil in a separate pan and fry the onion for 5 minutes. Add the garlic and squash, stir well and fry gently for about 10 minutes, until the squash is lightly golden.

4. Add the couscous to the pan of saffron stock, along with the cinnamon stick, bay leaves, lemon zest, a little sea salt and some black pepper. Bring to the boil, then reduce the heat and simmer very gently, uncovered and stirring for a few minutes, until most of the liquid has disappeared.

5. Remove the cinnamon stick and bay leaves from the couscous and gently stir in the squash mixture. Check the seasoning and garnish the couscous with mint leaves or dill sprigs and toasted flaked almonds, if you like.

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