Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Israeli couscous, also known as pearl couscous, is a type of pasta that is shaped into small round balls. It was developed in Israel in the 1950s as a substitute for rice.
This is vegan recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and dice the butternut squash into small cubes.
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Toss the butternut squash with 1 tablespoon of olive oil, salt, and black pepper.
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Spread the butternut squash on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
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In the meantime, cook the Israeli couscous according to package instructions.
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Once cooked, drain the couscous and set aside.
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In a large mixing bowl, combine the roasted butternut squash, cooked Israeli couscous, preserved lemon, minced garlic, fresh parsley, and remaining olive oil.
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Season with salt and black pepper to taste.
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Mix well to combine all the ingredients.
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Let the flavors meld for 5 minutes before serving.
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Serve warm or at room temperature. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 60g20%
- Sugars 6g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.