Food & Drink

How To Make Israeli Couscous

Karen Bretts demonstrates how to make Israeli couscous with roasted butternut squash, apricots, cinnamon and parsley. This dish is healthy, simple to make and delicious whether hot or cold. Enlarge

How To Make Israeli Couscous

Karen Bretts demonstrates how to make Israeli couscous with roasted butternut squash, apricots, cinnamon and parsley. This dish is healthy, simple to make and delicious whether hot or cold.

Prep:
10m
Cook:
30m
Total:
40m
Serves:
4
Temp:
170° c  -  340° f

Ingredients

  • 300 g dried couscous
  • 300 ml vegetable stock
  • 1 small butternut squash, sliced
  • 100 g dried apricots
  • zest of 1 lemon
  • 1 tsp cinnamon
  • lemon juice

Step 1: Cook The Couscous

Add 300g dried couscous to a saucepan, add 300ml vegetable stock. Bring to the boil and allow to simmer for 5 minutes.

Step 2: Roast The Butternut Squash

Slice 1 small butternut squash and remove the seeds. Slice, place on a roasting dish with a drizzle of olive oil and rock salt. Cook at 170C for 30 minutes.

Step 3: Prepare The Apricots

Take 100g dried apricots and pour boiling water over them. Leave for 5-10 minutes absorb the water, then chop roughly.

Step 4: Combine The Elements

Add your boiled couscous to a bowl. Add the apricots, some butternut squash, the zest of 1 lemon, 1 tsp cinnamon, and some lemon juice. Take 2 tbsp fresh parsley, roughly chop and add to the coucous. Stir well until all the elements are thoroughly mixed. Serve hot or cold.