Ingredients

  • 1 preserved lemon
  • 1 ½ lbs. butternut squash peel, seed, dice
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 1 cup couscous
  • 1 3 inch cinnamon stick
  • 1 cup fresh parsley chopped
  • ½ cup pine nuts toasted
  • ½ cup golden raisins
  • ¼ teaspoon cinnamon

Directions

1. Toast pine nuts for 4 minutes at 420*F.
2. Preheat oven to 475*F/245*C/GM 9
3. Halve lemon and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4 inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
4. Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
5. Sauté onion in 1 tablespoon oil until just beginning to turn golden. Add to squash.
6. Cook couscous with cinnamon stick in a large pot of boiling salted water until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with remaining oil. Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon and salt to taste. Toss to mix well.

Notes
Notes:Total time 1 hour. Original recipe serves 6.
Serving Ideas:Original serves 6.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
MacGourmet downloadIsraeli Couscous with Butternut Squash and Lemon. To import, drag image to your MacGourmet recipe box.