← All recipes

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

A home-style Israeli Couscous with Roasted Butternut Squash and Preserved Lemon made with Preserved Lemon, Butternut Squash Cut Into Inch Dice, Olive Oil, Onion, and Cinnamon Stick. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1 1/2 lb
• 3 tbsp
• 1
• 1
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/4 tsp

Method (preview)

1. 1

   Preheat oven to 475F.

2. 2

   Halve lemons and scoop out flesh, keeping both flesh and peel.

3. 3

   Cut enough peel into 1/4-inch dice to measure 1/4 cup.

4. 4

   Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

5. 5

   Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer.

6. 6

   Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

7. 7

   Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.

8. 8

   Add to squash.

9. 9

   Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).

10. 10

    Add couscous to vegetables and toss with 2 tablespoon oil to coat.

11. 11

    Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

12. 12

    Active time: 45 minutes. Start to finish: 1 hour.

13. 13

    Cooks' note: Preserved lemons may be prepared and squash, onion, and couscous cooked (toss couscous with a little oil) 1 day ahead and chilled separately in sealable plastic bags.

14. 14

    Bring to room temperature before combining.

15. 15

    Contributed to the FareShare Gazette by Chupa; 22 November 2006. www.fareshare.net