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Israeli Couscous With Butternut Squash & Preserved Lemons

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Israeli Couscous With Butternut Squash & Preserved Lemons

Ingredients

  • 1 1/2-pounds (700 g) butternut squash, peeled and seeded
  • 3 tablespoons olive oil
  • salt
  • 1 large onion, peeled and minced
  • 1 3/4 cup (280 g) israeli couscous, or italian pepe-style pasta
  • 1 small cinnamon stick
  • 1 preserved lemon
  • 1/2 cup (60 g) golden raisins
  • 1/4 cup (30 g) dried cherries or cranberries, coarsely chopped (optional)
  • 1/4 teaspoon ground cinnamon
  • 1 cup (60 g) chopped flat-leaf parsley
  • 2/3 cup pine nuts, toasted (see note)
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Published 2014-09-09 14:10:53 (2 years ago).

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