Ingredients
The following ingredients have 8 Servings
- 1 1/2 pounds (700g) butternut squash (peeled and seeded)
- 3 tablespoons olive oil
- salt
- 1 large onion (peeled and minced)
- 1 3/4 cup (280g) Israeli couscous (or Italian pepe-style pasta)
- 1 small cinnamon stick
- 1 preserved lemon
- 1/2 cup (60g) golden raisins
- 1/4 cup (30g) dried cherries or cranberries (coarsely chopped (optional))
- 1/4 teaspoon ground cinnamon
- 1 cup (60g) chopped flat-leaf parsley
- 2/3 cup pine nuts (toasted (see Note))
Instruction
- Preheat the oven to 450F (230C).
- Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 tablespoon of olive oil and a seasoning of salt in a large baking dish or pan.
- Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.)
- While the squash is cooking, heat the remaining 2 tablespoons of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent.
- As the squash and onions are finished, scrape them into a large bowl.
- Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes.
- While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash.
- Drain, but don’t rinse the couscous. Discard the cinnamon stick.
- Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts.
