Name: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Cook time: 3 hr
Total time: 3 hr
Yield: Makes 6 servings
Ingredients: 1 preserved lemon; 1 1/2 pound 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 pound; 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

Israeli Couscous with Roasted Butternut Squash and Preserved LemonMelanie Acevedo

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.

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.

Recipe notes

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