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Couscous with Butternut Squash Recipe

Serves 6
Total Time 40 minutes

•1 Ailli Preserved Lemon
•1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch cubes
•3 tablespoons Planeta DOP Extra Virgin Olive Oil from Sicily
•1 large onion, chopped
•1 3/4 cups Middle Eastern Couscous
•1 (3-inch) Cinnamon Stick
•1 cup chopped fresh flat-leaf parsley
•1/2 cup Pine Nuts, toasted
•1/2 cup golden raisins
•1/4 teaspoon Ground Cinnamon
•Roasted Garlic Salt, to taste

Preheat oven to 475°F.

Halve Ailli Lemon and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Toss squash with 1 tablespoon Planeta Olive Oil and Roasted Garlic Salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

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). Add Couscous to vegetables and toss with 2 tablespoon of Planeta Olive Oil to coat.

Add Meyer Lemon peel and juice, parsley, nuts, raisins, Ground Cinnamon, and salt to taste. Toss to mix well.

Recipe adapted from and photo courtesy of

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EVO Planeta from Sicily 500 ml
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