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Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
http://www.epicurious.com/recipes/food/views/Israeli-Couscous-with...
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Ingredients
categorized
original
1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon
Ingredients
categorized
original
This recipe is
vegan
Produce
Butternut squash
(
1 1/2
pound
)
Flat-leaf parsley, fresh
(
1
cup
)
Golden raisins
(
1/2
cup
)
Onion, large
(
1
)
Pine nuts, toasted
(
1/2
cup
)
Preserved lemon
(
1
)
Cooking & Baking
(3-inch) cinnamon stick
(
1
)
Cinnamon, ground
(
1/4
teaspoon
)
Olive oil
(
3
tablespoons
)
Pasta & Grains
Israeli couscous or acini di pepe
(
1 3/4
cups
)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
48.6
Rating
1-100
6
Tweets
100
Facebook
Likes
33
StumbleUpon
Views
89
PinterestPins
Recipe Stats
Published September 1, 1999 (13 years ago).
2 people saved this recipe.
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