Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Name: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 preserved lemon; 1 1/2 pounds butternut squash peeled and seeded, and cut into 1/4-inch dice; 3 tablespoons olive oil; 1 onion large, chopped; 1 3/4 cups Israeli couscous or acini di pepe, tiny peppercorn-shaped pasta, about 1 pound; 1 cinnamon stick 3-inch; 1 cup fresh flat leaf parsley chopped; 1/2 cup pine nuts toasted; 1/2 cup golden raisins; 1/4 teaspoon ground cinnamon

Epicurious

10Ingredients

420Calories

80Minutes

Ingredients

servings:

1 preserved lemon
1 1/2 pounds butternut squash (peeled and seeded, and cut into 1/4-inch dice)
3 tablespoons olive oil
1 onion (large, chopped)
1 3/4 cups Israeli couscous (or acini di pepe, tiny peppercorn-shaped pasta, about 1 pound)
1 cinnamon stick (3-inch)
1 cup fresh flat leaf parsley (chopped)
1/2 cup pine nuts (toasted)
1/2 cup golden raisins
1/4 teaspoon ground cinnamon