Have you got a jar full of preserved lemons in the refrigerator patiently awaiting your brilliance?
I do! And this is one of my favorite sides to serve with my Moroccan lamb but it can be served with just about anything. And I highly recommend you make this when friends are over.
So I admit that this recipe has a few steps to it – it’s a lot like so many Italian pasta recipes which are a sum of their parts.
The first step is roasting the butternut squash chunks in the oven with olive oil. The couscous is cooked in boiling salted water for about 10 minutes and sieved. Onions are chopped & sautéed, pine nuts are roasted , the preserved lemon needs chopping and the whole thing is then mixed together in a large mixing bowl along with freshly chopped parsley, dried cherries and golden raisins.
I know you think its sounds uber complicated but stop already!
You can prep the steps throughout the day or begin the previous day and just combine the ingredients the day of.
The nice thing is once the couscous is put together, you’re done. It can be served directly at room temperature & each bite is like a wonderful hidden surprise – every spoonful presents a different flavor depending on what’s in your spoon.
Now doesn’t that sound good!