Israeli Couscous with Roasted Butternut Squash and Lemon

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 486.3
  • Total Fat: 15.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.9 mg
  • Total Carbs: 79.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 11.9 g

View full nutritional breakdown of Israeli Couscous with Roasted Butternut Squash and Lemon calories by ingredient


Adapted from:
Gourmet | September 1999
Adapted from:
Gourmet | September 1999

Number of Servings: 6


    1 lemon
    1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
    3 tablespoons olive oil
    1 large onion, chopped
    1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
    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


Preheat oven to 475F.

Toss squash with 1 tablespoon oil and 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 oil to coat.

Add lemon juice and zest, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CHANDRACETA.