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Forum -> Recipe Collection -> Kugels and Side Dishes
Israeli Couscous with Roasted Butternut Squash and Preserve



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Amarante




 
 
    
 

Post Thu, Jun 04 2015, 7:08 pm
If you can find the bags of already peeled butternut squash, it really becomes a very easy dish. Even if you have to peel the butternut squash, it's not that bad with a veggie peeler and a sharp Chef's knife.

Preserved lemons are really necessary for the taste of the dish. Those are simple to make but need to be made in advance of course. They keep well.

This can be made ahead of time 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.

I don't know why the recipe has instructions for a larger version to feed 50 but I guess it would make a good dish for a buffet if you needed to feed a lot of people. Very Happy

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
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Recipe By: Gourmet
Yield: Makes 6 servings

Summary:

A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier.
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.

Ingredients:

1 preserved lemon
1 1/2 lbs. 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

Directions:

Preheat oven to 475°F.

Halve lemons 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.


To adapt this recipe to serve 50:

4 to 5 preserved lemons

5 lb. butternut squash, peeled and seeded

3/4 to 1 cup olive oil

3 cups chopped onion

7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.

4 (3-inch) cinnamon sticks

3 cups chopped fresh flat-leaf parsley

2 cups pine nuts, toasted

2 cups golden raisins

1 teaspoon ground cinnamon

Preheat oven to 475°F.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.

Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.

Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
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