Butternut Squash Couscous with Radish and Broad Beans

Another Ottolenghi double, a little on the heavy side for me but worked well together.

Butternut Squash Cous Cous

Half a butternut squash, roasted with a splash of olive oil until soft

Cous Cous (we use kamut rather than wheat)

Roasted red onion

Flat leaf parsley

Fresh coriander

Dried apricots

Sultanas

Flaked almonds

Cinnamon

Cumin

Chopped preserved lemon

Radish and Broad Bean Salad

Broad beans - shelled, cooked and peeled

Radishes

Spring onion

Preserved lemon

Green Tahini Dressing

Tahini

Lemon juice

Olive oil

Water

Black pepper

Flat leaf parsley