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1
Preheat oven to 475F.
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2
Halve lemons and scoop out flesh, keeping both flesh and peel.
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3
Cut enough peel into 1/4-inch dice to measure 1/4 cup.
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4
Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
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5
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer.
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6
Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
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7
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
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8
Add to squash.
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9
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).
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10
Add couscous to vegetables and toss with 2 tablespoon oil to coat.
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11
Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste.
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12
Toss to mix well.
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13
4 to 5 preserved lemons
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14
5 lb.
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15
butternut squash, peeled and seeded
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16
3/4 to 1 cup olive oil
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17
3 cups chopped onion
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18
7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
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19
4 (3-inch) cinnamon sticks
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20
3 cups chopped fresh flat-leaf parsley
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21
2 cups pine nuts, toasted
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22
2 cups golden raisins
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23
1 teaspoon ground cinnamon
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24
Preheat oven to 475F.
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25
Halve lemons and scoop out flesh, keeping both flesh and peel.
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26
Cut enough peel into 1/4-inch dice to measure 1 cup.
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27
Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
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28
Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste.
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29
Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
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30
Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
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31
Add to squash.
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32
Repeat with remaining onion and more oil.
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33
Cook couscous with cinnamon sticks in an 8-qt.
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34
pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).
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35
Toss couscous with 3 tablespoons oil in a large bowl.
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36
Add squash, onion, lemon peel and juice, and remaining ingredients.
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37
Season with salt (you'll need a lot) and toss to mix well.
