Israeli Couscous With Butternut Squash And Preserved Lemons

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Michael Ruhlman


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1 1/2-pounds (700 g) butternut squash, peeled and seeded

3 tablespoons olive oil


1 large onion, peeled and minced

1 3/4 cup (280 g) Israeli couscous, or Italian pepe-style pasta

1 small cinnamon stick

1 preserved lemon

1/2 cup (60 g) golden raisins

1/4 cup (30 g) dried cherries or cranberries, coarsely chopped (optional)

1/4 teaspoon ground cinnamon

Fish sauce to taste

1 oz butter

1 cup (60 g) chopped flat-leaf parsley

2/3 cup pine nuts, toasted

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