Autumn Israeli Couscous

On the table
Autumn Israeli Couscous
4-6 Servings



  • 2 tablespoons olive oil
  • 2 cups oven-roasted butternut squash chopped to 1/2 inch squares and seasoned with 1/3 cup brown sugar, olive oil, and pepper ó cup of cranberry
  • 3 tablespoon silan (date syrup)
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • Pinch cayenne
  • Pinch salt
  • 4 cups cooked Israeli couscous
  • cup water
  • 1/2 cup toasted pine nuts
  • Chopped flat Italian parsley


  1. Pour olive oil into a deep wok-type pan. Add butternut squash, cranberries and all the seasoning.
  2. Sauté at medium heat. Add cooked couscous and water. Mix well.
  3. Lower heat and cover for 15 minutes.
  4. Add pine nuts, chopped parsley, mix well and serve.