ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON - x p

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ISRAELI COUSCOUS WITH ROASTED BUTTERNUT SQUASH AND PRESERVED LEMON

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.

Active time: 45 min. Start to finish: 1 hr.

 

Source: Gourmet, Gourmet Entertains, September 1999

Formatted by Chupa Babi in MC: 10.12.06

 

Cooks' note: 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.

 

A U-shaped peeler with a horizontal blade (available at most

supermarkets) makes peeling the squash easier.

 

Here it’s okay to pulse the parsley in a food processor rather than

chop it by hand, but pat it dry with paper towels first.

 

To adapt this recipe to serve 50:

Active time: 3 hr. Start to finish: 3 hr.

 

4 to 5 preserved lemons

5 lb. butternut squash, peeled and seeded

3/4 to 1 cup olive oil

3 cups chopped onion

7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped

pasta), about 3 lb.

4 (3-inch) cinnamon sticks

3 cups chopped fresh flat-leaf parsley

2 cups pine nuts, toasted

2 cups golden raisins

1 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 cup. 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 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.

 

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. 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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