Cous cous with dried apricots and butternut squash

Serves 4

1 large onion, thinly sliced
6 tbsp olive oil
50g dried apricots
1 small butternut squash, peeled, seeded and cut into 2cm cubes
250g cous cous
A pinch of saffron
3 tbsp tarragon, roughly chopped
3 tbsp mint, roughly chopped
3 tbsp parsley, roughly chopped
1 ½ tsp ground cinnamon
Grated zest of ½ lemon

Soak the cous cous and saffron in just enough boiling water to cover it.

Roast the butternut squash in the oven at 190ºC for 10-15 minutes until it’s soft and takes some colour.

Cut the dried apricots in half and cover with boiling water and leave for a few hours or, if you’ve got time, over-night.

Mix all of the other ingredients together, add more olive oil if required.