Imagine a vibrant, flavor-packed dish that transports you straight to the sun-drenched landscapes of the Middle East with just one bite. This Israeli Couscous with Butternut Squash and Preserved Lemon is not just a recipe—it's a culinary adventure that combines the sweet caramelization of roasted butternut squash, the unique tanginess of preserved lemon, and the delicate texture of Israeli couscous. Whether you're a seasoned home cook or a curious food explorer, this dish promises to elevate your dining experience and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup Israeli couscous
- 1 small butternut squash, diced
- 1 preserved lemon, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel and dice the butternut squash into 1/2-inch cubes. Toss the squash cubes with 1 tablespoon olive oil, cumin, salt, and pepper, ensuring even coating.
- Spread the seasoned squash cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
- While the squash roasts, prepare the Israeli couscous. In a medium saucepan, bring 1 1/4 cups of water to a boil. Add the couscous and a pinch of salt, reduce heat to low, cover, and simmer for 8-10 minutes until water is absorbed and couscous is tender.
- Dice the preserved lemon, removing any seeds and excess pith. Chop fresh parsley for garnish.
- Once couscous is cooked, fluff with a fork and transfer to a large serving bowl. Drizzle with remaining olive oil and gently mix.
- Add the roasted butternut squash to the couscous and fold gently to combine. Sprinkle diced preserved lemon throughout the dish.
- Garnish with fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm as a side dish or light main course, enjoying the complex flavors of roasted squash, zesty preserved lemon, and fluffy couscous.
Tips
- Roasting Technique: For the best flavor, spread butternut squash cubes in a single layer and avoid overcrowding the baking sheet. This ensures perfect caramelization and prevents steaming.
- Preserved Lemon Pro Tip: Remove the excess pith and seeds from the preserved lemon to prevent overwhelming bitterness. Dice finely for balanced flavor distribution.
- Couscous Cooking Hack: After cooking, let the couscous rest covered for a few minutes, then fluff with a fork to achieve a light, airy texture.
- Customization Options: Feel free to add toasted pine nuts or crumbled feta cheese for extra depth and texture.
- Make-Ahead Friendly: This dish can be prepared in advance and served at room temperature, making it perfect for meal prep or entertaining.
- Seasoning Secret: Taste and adjust seasoning at the end. The preserved lemon adds saltiness, so add additional salt cautiously.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
