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Rec: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon>>>
Joined: Dec 15, 2005
Posted to Thread #1671 at 8:21 pm on May 2, 2006
I finally found Israeli couscous and made this recipe. It is wonderful! The only tweak that I made was cooking the couscous in chicken stock instead of water. WE loved the nutty flavor and the texture of the Israeli couscous so now I want to try more recipes using it. Anyone have a favorite?
ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON
A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier.
Active time: 45 min. Start to finish: 1 hr.
1 preserved lemon
1 1/2 lb. 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 lb.
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
Preheat oven to 475°F.
Halve lemons 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.
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.
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
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). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
Makes 6 servings.
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Other messages in this thread:
- 1671. Rec: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon>>> [LINK] - orchid - 8:21pm on 05/02/06 (12)
- Preserved lemons. Anyone have the recipe(s) from Gail's? There was a nice thread - AngAk - 8:46pm on 05/02/06
- Ang, Joanie's is the easiest, fastest & best recipe.... funny, cause>>> - Moyn - 9:15pm on 05/02/06
- OOOOH! yes, what a wonderful meal. I'd love to have sardines again. [NT] - joanietoo - 9:25pm on 05/02/06
- REC: Preserved Lemons.... - joanietoo - 9:21pm on 05/02/06
- Really, the butternut squash is the star here. It's a nice combo with the coucous. [NT] - orchid - 10:06pm on 05/02/06
- Mmmmm! AngAK, this is right up my street. I love it..... - joanietoo - 9:09pm on 05/02/06
- Sorry Orchid...I meant to thank you for posting this recipe. [NT] - joanietoo - 9:10pm on 05/02/06
- You're welcome, I use Martha Stewart's recipe for Moroccan Preserved>>> - orchid - 9:22pm on 05/02/06
- Another good reason to go to Costco---bags of nice lemons! [NT] - AngAk - 9:28pm on 05/02/06
- Orchid, if you have a minute to post the recipe I would love to see it! Thank you. [NT] - Barbara in VA - 1:22am on 05/03/06
- Sure Barbara, here you go...Rec: Moroccan Preserved Lemons>>> - orchid - 12:54pm on 05/03/06
- Thanks so much orchid. I just happened to buy a bag of beautiful lemons at Costco on Sat! [NT] - Barbara in VA - 1:56am on 05/04/06