Israeli Couscous with Roasted Butternut Squash and Preserved Lemon - Healthy Living
Preheat oven to 475 degrees. Peel and seed squash, cut into ¼ inch dice. Cut lemon in half and scoop out flesh, keeping both. Cut enough peel into ¼” dice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at healthylivingmarket.com.
Ingredients
- 1 preserved lemon
- 1 ½ lbs butternut squash
- 3 TB olive oil
- 1 large onion, chopped
- 1 ¾ cups Israeli couscous
- 1 3” piece of cinnamon bark
- 1 cup flat leaf parsley, minced
- ½ cup pine nuts, toasted
- ½ cup golden raisins
- ¼ tsp ground cinnamon
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