Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Name: Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Yield: Makes 6 servings
Ingredients: 1 preserved lemon; 1 1/2 pound 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

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon was pinched from <a href="http://www.epicurious.com/recipes/food/views/Israeli-Couscous-with-Roasted-Butternut-Squash-and-Preserved-Lemon-102250" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 preserved lemon

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1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice

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3 tablespoons olive oil

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1 large onion, chopped

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1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound

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1 (3-inch) cinnamon stick

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1 cup chopped fresh flat-leaf parsley

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1/2 cup pine nuts, toasted

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1/2 cup golden raisins

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1/4 teaspoon ground cinnamon

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