Italian couscous with roasted butternut squash, mint and feta
Recipe by Rosa Lanzillotti
1/2 cup fresh orange juice
2 tablespoons lemon zest
4 tablespoons fresh lemon juice (from approximately 2 med lemons)
1 medium butternut squash, peeled and seeded, cut into 1/4 inch-dice
3 tablespoons olive oil
1 large red onion, chopped
1 cup maftoul pearl couscous (Isreali couscous)
1 1/2 cup vegetable broth
2 cinnamon sticks
1 dried bay leaf
2 star anise
1 cup chopped fresh flat-leaf Italian parsley
1/2 cup toasted pine nuts
1/2 cup dried cranberries
1 Granny Smith apple, diced (approximately 1 1/2 c)
1/2 cup fresh chopped mint
1/2 cup crumbled feta
Prep. Time → 15 min
Cook Time → 12 min
1. Preheat oven to 475 degrees F.
Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash is just tender and transfer to a separate bowl.
Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown and add to bowl with squash.
Add star anise, bay leaf, cinnamon sticks and vegetable broth to a pot and bring to a boil. Add couscous and reduce heat to a simmer then cook for approximately 12 minutes until just tender. Remove star anise, bay leaf and cinnamon sticks, then add couscous to squash and onions in bowl.
Add orange juice, lemon zest, lemon juice, parsley, pine nuts, cranberries, apples, mint and feta to bowl with squash and onions. Toss and serve at room temperature.
main courses August 29, 2013 21:47
No one has liked this recipe.
Dear rosa
your recipe looks nice but it's definitely not lebanese
I am lebanese living in Lebanon for my hole life and have never heard of it, and we don't have any ingredient called israeli couscous.so I guess you should recheck the origin of your recipe