Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon is a vegan side dish. This recipe makes 6 servings with 413 calories, 10g of protein, and 16g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have pine nuts, golden raisins, cinnamon stick, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

1
Preheat oven to 475°F.
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OvenOven
2
Halve lemons and scoop out flesh, keeping both flesh and peel.
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LemonLemon
3
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.
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ExtractExtract
JuiceJuice
LemonLemon
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4
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.
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SpreadSpread
SquashSquash
SaltSalt
Cooking OilCooking Oil
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Baking PanBaking Pan
BowlBowl
OvenOven
5
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
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OnionOnion
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6
Add to squash.
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SquashSquash
7
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).
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Cinnamon StickCinnamon Stick
CouscousCouscous
WaterWater
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ColanderColander
PotPot
8
Add couscous to vegetables and toss with 2 tablespoon oil to coat.
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VegetableVegetable
CouscousCouscous
Cooking OilCooking Oil
9
Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
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Ground CinnamonGround Cinnamon
Lemon PeelLemon Peel
ParsleyParsley
RaisinsRaisins
JuiceJuice
NutsNuts
SaltSalt
1
4 to 5 preserved lemons
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Preserved LemonPreserved Lemon
2
5 lb. butternut squash, peeled and seeded
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Butternut SquashButternut Squash
3
3/4 to 1 cup olive oil
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Olive OilOlive Oil
4
3 cups chopped onion
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OnionOnion
5
7 cups Israeli couscous or acini di pepe (tiny peppercorn-shapedpasta), about 3 lb.
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Israeli CouscousIsraeli Couscous
PastinaPastina
PeppercornsPeppercorns
6
4 (3-inch) cinnamon sticks
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Cinnamon StickCinnamon Stick
7
3 cups chopped fresh flat-leaf parsley
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Fresh Flat Leaf ParsleyFresh Flat Leaf Parsley
8
2 cups pine nuts, toasted
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Pine NutsPine Nuts
9
2 cups golden raisins
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Golden RaisinsGolden Raisins
10
1 teaspoon ground cinnamon
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Ground CinnamonGround Cinnamon
11
Preheat oven to 475°F.
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OvenOven
12
Halve lemons and scoop out flesh, keeping both flesh and peel.
Ingredients you will need
LemonLemon
13
Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
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ExtractExtract
JuiceJuice
LemonLemon
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SieveSieve
BowlBowl
14
Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
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SquashSquash
SaltSalt
Cooking OilCooking Oil
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Baking PanBaking Pan
OvenOven
15
Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
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OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
16
Add to squash. Repeat with remaining onion and more oil.
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SquashSquash
OnionOnion
Cooking OilCooking Oil
17
Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl.
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Cinnamon StickCinnamon Stick
CouscousCouscous
WaterWater
Cooking OilCooking Oil
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ColanderColander
BowlBowl
PotPot
18
Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
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Lemon PeelLemon Peel
SquashSquash
JuiceJuice
OnionOnion
SaltSalt
1
Preserved lemons may be prepared and squash, onion, and couscous cooked (toss couscous with a little oil) 1 day ahead and chilled separately in sealable plastic bags. Bring to room temperature before combining.
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Preserved LemonPreserved Lemon
CouscousCouscous
SquashSquash
OnionOnion
Cooking OilCooking Oil
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Ziploc BagsZiploc Bags
DifficultyExpert
Ready In3 hrs
Servings6
Health Score85
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