Yield: Makes 6 servings
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 (some suggested dried cranberries)
1/4 teaspoon ground cinnamon
Preheat oven to 475°F.
Halve lemon 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.
Posted by LuAnn (directions edited slightly to fit KRT Recipe Form).
Source: Gourmet magazine, September, 1999.