This week is all about fall. On Sunday I made roast duck with a pomegranate reduction, and when Peter and I were planning dinner we came up with this great side dish. Israeli couscous has quickly become one of my favorite ingredients to play with. You can treat it just like risotto, but it’s much easier to make. This one has the great combination of sweet roasted butternut squash and savory couscous.
1 1/3 cups Israeli couscous
¼ c. toasted slivered almonds
½ onion, small dice
1 clove garlic
½ cup dry white wine
2 cups chicken stock
Zest of 1 lemon
2 T lemon juice
olive oil
Salt and pepper
Crushed red pepper
3 T minced Italian parsley
½ cup shredded parmesan
1 butternut squash cubed
Preheat oven to 375. Cut the squash into 3/4" squares. Roast the squash on a sheet pan for 20-30 minutes untill soft.
Saute onions and garlic with a pinch of kosher salt and chili flake on medium heat until softened, 3-5 minutes. Turn heat up to high and add couscous and almonds. Continue to sauté until the couscous and almonds begin to brown. Add white wine to deglaze, then add stock and lemon zest. Bring to a boil and cover, turn heat down to low and simmer until almost all liquid is evaporated, 15 -18 minutes. Add half the parmesan, lemon juice, 2 tablespoons parsley and a tablespoon of EVOO and stir. Stir in roasted squash. Garnish with remaining parmesan and parsley.
3 comments:
How is Israeli different from regular? I haven't heard of it...but I just bought butternut and delicata squash and was wondering what to do with them...
P.S. Spicer Bros in Oregon City has some lovely Romanesco Broccoli...that is really more like a green cauliflower with points all over it. Looks like a Halloween vegetable!
Sometimes it's called Pearl Couscous. It's much larger than regular couscous. I like it because it has great texture.
Hi! I needed a recipe for Israeli couscous and butternut squash and I found yours. I made it tonight for dinner and it was great. Thanks for posting it!
A grateful cook in Asheville, North Carolina
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