Israeli Couscous with Butternut Squash & Preserved Lemon
They say that necessity is the mother of invention. And perhaps the mother of internet searches as well–which is how I ended up making Israeli Couscous with Butternut Squash & Preserved Lemon, from David Lebovitz.
Israeli Couscous with Butternut and Preserved Lemon–served with lamb
It all started, well…, so long ago I don’t remember. I tasted preserved lemon in a dish and it was magical. Who would have thought that salty lemon would be so transformative! I filed the memory away, determined to eat it again.
Then I looked at the price of these in stores. Yikes!
Homemade Preserved Lemon
This year, with a goal of doing lot more preserving, I made a jar myself (recipe soon). Organic lemons at Trader Joe’s are a steal! Mission accomplished, I needed to figure out what to do with them, ‘cause I was clueless.
And so I have to ask… am I the only person who makes (or buys) something when they have no idea what to do with it?
Some of the couscous mix-ins
My search yielded this Israeli Couscous with Butternut Squash & Preserved Lemon recipe which had the added benefit of using some of my CSA butternut squash. I served it to Steve & Debra Jo, owners of the CSA Rare Earth Farm, who are two of my favorite people to try new recipes on. When I point out that they grew some of the food they are eating, how much can they complain?
Couscous closeup
But no one complained, people had seconds, and even took home leftovers. And my couscous hating husband said it was his favorite part of the meal! Hooray!
Now I just need a good idea for my nectarines in brandy…
Israeli Couscous with Butternut Squash & Preserved Lemons
Ingredients
- 1 1/2- pounds butternut squash peeled and seeded (this was half of a large butternut)
- 3 tablespoons olive oil
- salt
- 1 onion peeled and minced
- 1 3/4 cup Israeli couscous or other very small pasta
- 1 cinnamon stick
- 1 preserved lemon
- 1/2 cup raisins
- 1/4 cup dried cranberries coarsely chopped (optional)
- 1/4 teaspoon ground cinnamon
- 1 cup flat-leaf parsley chopped
- 2/3 cup pine nuts toasted
Instructions
- Cut squash into 1/4 inch cubes, toss with salt and 1 T olive oil. Roast at 450F until tender, about 15 minutes. Do not overcook since they don't need to caramelize and you want them to hold their shape.
- Heat remaining 2 T olive oil and sautee the chopped onion until tender.
- Boil the couscous and cinnamon stick in salted water until tender about 10 minutes. Drain but don't rinse and discard the cinnamon stick.
- Cut up preserved lemon rind into 1/8 to 1/4 inch pieces. Squeeze the juice from the flesh and save.
- Mix cooked squash cubes, drained couscous, sauteed onions, chopped preserved lemon and juice with remaining ingredients.
- Serve warm or cool.
Notes
To make this ahead, up to one day in advance, leave out the parsley and toasted pine nuts, and mix them in right before serving. Rewarm if desired.
i SO prefer israeli couscous to the tiny little pellets of regular couscous. this dish looks and sounds delicious!
Yes, the two are surprisingly different, aren’t they Grace! I don’t think regular couscous would hold up well at all to this.
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It’s funny, I’ve been led to David Lebovitz’s blog too when I have an odd ingredient I’m looking to use. I’m curious about preserved lemons now and really want to try one!
And they could be local for you now too!
I just bought a bag of lemons from Trader Joe’s last week for the sole purpose of making preserved lemons! I had saved several recipes awhile back…and I had no idea what I was going to do with them either…but now I do! Thanks for the recipe, Inger…looks delicious!
What a funny coincidence Kathy! Perhaps it the challenge of doing something seasonal in winter!
I adore preserved lemons on pizza with arugula but sadly haven’t ever preserved any. Will wait for your recipe.
That pizza is on my list now! Thanks Tammy!
This looks delicious. And I love the new look of your blog!
Thanks Beth!
What a great couscous dish!
Thanks!
This couscous looks delicious, I am not familiar with Israeli cuisine!
Can’t wait to see the lemons!
Cheers
Choc Chip Uru
How funny you should ask. I actually ended up needing to research the whole couscous issue. There is a lot of discussion on the difference but it seems that regular couscous is granules of durum wheat while the Israeli couscous is a very small pasta made with durum wheat. So they seem very similar but the Israeli has a bit more substance. I am going to try to get out tomorrow for some more lemons to start preserving my next batch! Wouldn’t want to run out!
I love getting lemons at TJ’s! So affordable! Can’t wait for your preserved lemon recipe!
I don’t know what I’d do without TJ’s! I am getting low on preserved lemons–and I must remember that I need to let them cure, so I’ll post when I start the next batch.