Vinod K. Lohtia ccc.

Vinod K. Lohtia ccc. Personal Chef /Culinary Teacher / Culinary Tours / Food Educator

Moroccan Cuisine

Morocconn Cuisine-Israeli couscous with Butternut Squash and Preserved Lemons.

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Morocconn Cuisine-Israeli couscous with Butternut Squash and Preserved Lemons.
Ingredients: 11/2lb. butter nut sqash,peeled.seeded,diced,baked,3tbsp. grape seed oil,1-large onion,peeled,diced,13/4 cup israeli couscous, 1-cinnamon stick,1 preserved lemon,diced,1/2 golden raisin,1/4 cup dried cheeries or cranberries, coarsely chopped,1/2tsp. ground cinnamon,1cup flat parsley,chopped,2/3cup pine nuts,toasted. Method: Pre heat the oven to 375f..Remove skin and seeds from the squash. Cut in to medium sized diced pieces. Toss with 1-tbsp. of oil and season with salt in a baking sheet. Bake on the second rack of the oven until the squash is just tender,10-15 mins.( just little under done). While squash is baking,heat the remaining 2-tbsp. oil in to a skillet. Add onions and cook over medium/high heat,with a bit of salt, until translucent. As squash and onions are done,transfer to a large bowl. Bring a large pot of salted water to a boil and cook the couscous with the cinnamon stick until tender, about 10-mins.While the couscous cooks,cut and scoop the inside of the preserved lemon, fine diced, and squeeze out any extra juice. Drain, BUT do NOT rinse couscous. Discard the cinnamon stick. Add couscous to a bowl of cubed squash. Add rasin,cherries,ground cinnamon,parsley, toasted pine nuts. Serve warm or room temperature. Not; Pine nuts can be roasted on a baking tray at 325f. Keep checking and stir often, until nutty brown. Pine nuts burn quite easily.
Posted by Chef Vinod on April 17, 2011 Full Size| Slideshow

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