The Recipe
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
COOK TIME : a few secondsPREP TIME : a few seconds
From Epicurious
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Ingredients
DESCRIPTION
Find the recipe for Israeli Couscous with Roasted Butternut Squash and Preserved Lemon and other pine nut recipes at Epicurious.com
INGREDIENTS
- 3 tablespoons olive oil
- 1 preserved lemon
- 1/4 teaspoon ground cinnamon
- 1/2 cup pine nuts, toasted
- 1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
- 1 (3-inch) cinnamon stick
- 1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
- 1/2 cup golden raisins
- 1 large onion, chopped
- 1 cup chopped fresh flat-leaf parsley
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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