Couscous with Butternut Squash & Figs


500g organic wheat couscous

1 lb butternut squash

1 lb asparagus stalks trimmed and pealed

I large onion halved and sliced against grain to 1/8” slices

1/2 cup organic Turkish apricots, or golden raisins (Whole Foods market, or Trader Joe’s)

1/2 cup mission figs

1/4 cup chopped mint

1/4 cup chopped flat-leaf parsley

4 TBSP extra virgin olive oil

2 tsp Sesame kingdom Classic Tahini 

1 garlic clove crushed

1 tsp cumin seeds, toasted and lightly crushed

1 TBSP cumin 

Pinch of sea salt 


Roast Butternut Squash

Preheat oven to 425 degrees

Cut butternut squash in half lengthways, scoop out seeds and discard. Brush with olive oil, sprinkle sea salt and fresh ground black pepper. 

Place on a baking sheet, skin side down and bake for 45 minutes. Let cool 

Peal off squash skin and chop flesh to 1/2” cubes.

Lower oven temperature to 300 degree (for baking couscous)

Caramelize onions

Place a medium sauté pan on a medium to high heat. Add 2 tablespoons of olive oil, sliced onions, honey, cumin, ¼ teaspoon  sea salt and ¼ teaspoon pepper. Sauté for about 20 minutes until onions are soft, dark brown and sweet. 

Remove from heat, stir in apricots and set aside.

Steam Asparagus

Pour about 1” water into a large sauce pan, and set a collapsable steamer inside. Bring the water to boil, set the asparagus inside the steamer, cover and steam for about 5 minutes. Transfer to a plate, drizzle olive oil, lemon juice and sprinkle with sea salt. 

Cook Couscous

Line the base and sides of a roasting tin, approximately 8” x 12”, with parchment paper. spread couscous evenly with 1/2 tsp salt. Pour on 800 ml of boiling water and 2 tablespoons of olive oil. Stir and leave to soak for 10 minutes covered with foil. Drizzle more oil, cover with foil again and bake in the oven for 15 minutes. Remove from oven and fluff up with a fork.


Once couscous has slightly cooled transfer it into a large bowl. Add chopped butternut squash, apricots, figs (quartered lengthwise) and caramelized onion. Mix gently. Add toasted cumin seeds, garlic, and most of the chopped mint and parsley, leaving a little to the end. Finally add the lemon juice, a pinch of salt, ½ teaspoon of pepper and mix. Drizzle Sesame Kingdom fresh tahini sauce on top. Enjoy!


Sesame Kingdom
Sesame Kingdom


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