Moroccan-Inspired Jewelled Giant Couscous

Ingredients

• 300 g dried giant couscous 
• 500 ml water 
• 2 tablespoons olive oil 
• ½ butternut squash 
• 1 courgette 
• 1 large or 2 small carrots 
• 1 tablespoon ras-el-hanout 
• 100 g dried apricots 
• 100 g pitted dates 
• a small bunch of fresh parsley 
• 100 g pomegranate seeds 
• 50 g pistachios  
• 50 g dried cranberries 
• 40 g flaked almonds 
• 1 teaspoon cinnamon 
• 2 tablespoon syrup (agave, maple or golden)

Method

Season cubes of butternut squash and spears of courgette and carrot with ras-el-hanout, salt and pepper. Add to a baking tray with 1 tablespoon olive oil and roast in an oven at 190°C/375°F/gas mark 5 for 45 minutes.  

Add the water to the couscous and simmer until soft, for around 15 minutes, then strain and leave to cool. Alternatively, you could toast the couscous in a saucepan with 1 tablespoon of olive oil until slightly browned first, and then add the water. Once cooled add to a large mixing bowl. 

Toast the giant couscous in a saucepan with 1 tablespoon of olive oil. Once lightly browned, add the water. Simmer until the couscous is soft, for around 15 minutes, then strain and leave to cool. Once cooled add to a large mixing bowl.  

Chop the dried apricots, dates and fresh parsley. Add these to the cooled couscous along with the pomegranate seeds, pistachios, dried cranberries, flaked almonds and roasted butternut squash. Mix everything together.  

Make a spiced sauce by combining the syrup and ground cinnamon. This will be used to add a touch of sweetness to the finished couscous.  

Serve the jewelled couscous in a mound on a platter or in a tagine. Place the spears of courgette and carrot around the couscous and drizzle some of the spiced sauce over the top.  

Garnish with more parsley, pomegranate seeds and flaked almonds.