Israeli Couscous with Butternut Squash and Preserved Lemons
- 1 1/2-pounds (700 g) butternut squash, peeled and seeded
- 3 tablespoons olive oil
- salt
- 1 large onion, peeled and minced
- 1 3/4 cup (280 g) Israeli couscous, or Italian pepe-style pasta
- 1 small cinnamon stick
- 1 preserved lemon
- 1/2 cup (60 g) golden raisins
- 1/4 cup (30 g) dried cherries or cranberries, coarsely chopped (optional)
- 1/4 teaspoon ground cinnamon
- Fish sauce to taste
- 1 oz butter
- 1 cup (60 g) chopped flat-leaf parsley
- 2/3 cup pine nuts, toasted
- Produce
- Butternut squash (1 1/2 pounds)
- Cherries or cranberries, dried (1/4 cup)
- Flat-leaf parsley (1 cup)
- Golden raisins (1/2 cup)
- Onion, large (1)
- Pine nuts, toasted (2/3 cup)
- Preserved lemon (1)
- Condiments
- Fish sauce (1)
- Cooking & Baking
- Cinnamon, ground (1/4 teaspoon)
- Cinnamon stick, small (1)
- Olive oil (3 tablespoons)
- Salt (1)
- Pasta & Grains
- Israeli couscous (1 3/4 cup)
- Dairy
- Butter (1 oz)
Preparation
Read recipe preparation on ruhlman.com
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Published February 6, 2012 (1 year ago).
48 people saved this recipe.
