Autumn Israeli Couscous

On the table
Autumn Israeli Couscous
4-6 Servings

 

INGREDIENTS:

  • 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

PREPARATION:

  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.

 

 

Written By

Jewish Way is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!...