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#1671: Rec: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon>>>

Posted by: orchid 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.

Gourmet
Gourmet Entertains
September 1999


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