Recipe: Middle Eastern Couscous with Roasted Butternut Squash and Preserved Lemon

Serves 4 to 6

Optional: 1 tablespoon finely chopped preserved lemon (see related recipe)

Squash:

¼ cup pine nuts, toasted

1-½ pound butternut squash

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon kosher salt, divided

1 cup chopped onion

2 medium cloves garlic, minced

½ cup golden raisins

½ teaspoon ground cinnamon

½ teaspoon ground cumin

¼ teaspoon ground coriander

Freshly ground black pepper

1 tablespoon lemon juice

½ cup coarsely chopped Italian parsley

Couscous:

6 cups water

1 cinnamon stick

¾ teaspoon kosher salt, divided

1-½ cups Middle Eastern or Israeli couscous

3 to 4 tablespoons cooking water from couscous

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1. Prepare preserved lemon several days in advance if using.

2. To prepare squash: Toast nuts in a dry skillet set on medium heat 5 minutes, stirring once or twice. Set aside in the skillet to cool.

3. Preheat oven to 475 degrees. Pierce butternut in several places with a paring knife and microwave on high 3 minutes, rotating halfway through the time. Remove from oven and cut a slice from the top and bottom of the squash. Set on a flat end and cut in half; scoop out the seeds. Cut into ½-inch thick slices and remove the peel with a paring knife. Cut into ½ inch cubes. Spread in a single layer on a baking pan or large jelly-roll pan and drizzle with 2 tablespoons olive oil and ½ teaspoon kosher salt. Roast 15 to 20 minutes, turning once, or until browned in places and tender.

4. Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. When hot add onion and sauté about 5 minutes or until softened but not brown. Add garlic and sauté 1 minute. Remove from heat and stir in preserved lemon if using, pine nuts, raisins, cinnamon, cumin, ground coriander, remaining ¼ teaspoon salt and some black pepper. Stir in lemon juice, parsley and squash. Keep warm.

5. Prepare couscous while squash is cooking: Bring water, cinnamon stick and ½ teaspoon salt to a boil in a 3-quart saucepan. Add the couscous, reduce heat to a low boil and cook, uncovered, about 8 to 10 minutes or until just tender. Reserve 4 tablespoons cooking water, drain couscous and put into a bowl; toss with lemon juice, olive oil and remaining ¼ teaspoon salt. Add a couple of tablespoons reserved cooking water to squash mixture. Pour couscous onto a platter, spoon squash on top and serve immediately.

Adapted from epicurious.com