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Servings: 4
Ingredients
- Israeli Couscous w/ Butternut Squash & Preserved Lemon: (adapted from Gourmet Magazine & David's site):
- 1 1/2-pounds (1.25 kg) 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)
View Full Recipe at Stacey Snacks
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 191 | 65% |
| Total Fat 22.25g | 28% |
| Saturated Fat 2.32g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 415mg | 12% |
| Total Carbs 24.84g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 15.59g | 10% |
| Protein 4.04g | 6% |
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