Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Ingredients for Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

• 1 preserved lemon

• 675g butternut squash, peeled and seeded, and cut into 1/4-inch dice

• 3 cuillères à soupe d'huile d'olive

• 1 gros oignon, haché

• 275g Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 450g 1 (3-inch) cinnamon stick

• 1 cup chopped fresh flat-leaf parsley

• 1/2 tasse de pignons de pin, grillés

• 80g golden raisins

• 1/4 cuillère à café de cannelle moulue

Preheat oven to 246°C.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 60ml . 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 tablespoons oil to coat.

Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

4 to 5 preserved lemons

2.3kg butternut squash, peeled and seeded

180 to 240ml olive oil

725ml chopped onion

1125g Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1.4kg

4 (3-inch) cinnamon sticks

3 cups chopped fresh flat-leaf parsley

2 cups pine nuts, toasted

300g golden raisins

1 cuillère à café de cannelle moulue

Preheat oven to 246°C.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 240ml . Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Cut enough squash into 1/4-inch dice to measure about 2875ml and toss with 80ml 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.

Cook 1/2 of onion in 45ml oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.

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. 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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