Israeli Couscous With Squash, Dried Cherries & Pistachios – a delicious recipe with couscous, salt, Extra Virgin, garlic, butternut squash, handful of dried cherries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring 2 cups of water to a rolling boil in a medium pot. Add a pinch of salt, then the couscous. Reduce flame slightly if water begins to boil over. Cook until tender, about 5 to 6 minutes. This should be finished cooking just as you need to add it to the saute pan, but you can also strain and set aside if it doesn't time out.
2
Meanwhile, heat a swirl of olive oil, enough to coat the pan, in a 10-inch skillet. Add the garlic and cook until fragrant, about 1 minute, Add the squash and saute until golden and lightly browned. Stir in the dried cherries and pistachios. Season with salt and pepper. Stir in the drained couscous. Add a bit more olive oil if needed to keep it from sticking to the pan. Stir in the parsley and serve warm, or let cool and store in a covered container in the refrigerator for up to two days.
614
kcal
Calories
69
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Israeli couscous, pinch of salt, plus more to season as needed, Extra Virgin olive oil, 2 cloves garlic, smashed, and more.
Yes, Israeli Couscous With Squash, Dried Cherries & Pistachios falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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