Recipe

Israeli Couscous with Squash, Dried Cherries & Pistachios

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Israeli Couscous with Squash, Dried Cherries & Pistachios

Photo by Jennifer Perillo

This recipe was entered in the contest for Your Best Butternut Squash
A&M's Testing Notes: What a great recipe! Not only is it healthy, hearty and easy, but it's a great dish that can work well for vegetarians and meat-eaters alike and travels well. It comes together really easily...
What a great recipe! Not only is it healthy, hearty and easy, but it's a great dish that can work well for vegetarians and meat-eaters alike and travels well. It comes together really easily & the slight tartness of the dried cherries and crunch of pistachios work really well, but it would also work with craisins and other nuts. My only tweak was, after the squash had browned a bit, to cover the pan for a few minutes while squash was cooking (adding a few tablespoons of water) & then let it brown again once it was soft. I also seasoned the butternut squash with some salt when it just started cooking to make sure every element was well seasoned. This is going to become a staple of my fall/winter kitchen. - allie

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Chef
Jennifer Perillo's Notes: As I mentioned when first posting this recipe on my blog, mommy guilt is a great motivator. With a travel schedule of three trips in 16 days, I dug deep into creative pantry cooking to make...
As I mentioned when first posting this recipe on my blog, mommy guilt is a great motivator. With a travel schedule of three trips in 16 days, I dug deep into creative pantry cooking to make sure the girls had a belly full of goodness every night I was gone. And while you may be tempted to serve this is a side, it really does make for a filling entree all on its own. It also tastes great cold the next day, so it's a great make ahead meal too. - Jennifer Perillo

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Serves 4

1 cup Israeli couscous Ask a question about this ingredient

pinch of salt, plus more to season as needed Ask a question about this ingredient

Extra Virgin olive oil Ask a question about this ingredient

2 cloves garlic, smashed Ask a question about this ingredient

1 1/2 cup 1/2-inch diced butternut squash Ask a question about this ingredient

1/2 cup handful of dried cherries Ask a question about this ingredient

1/2 cup unsalted pistachios, chopped Ask a question about this ingredient

Freshly ground pepper, to taste Ask a question about this ingredient

1 tablespoon freshly chopped flat-leaf parsley Ask a question about this ingredient

Bring 2 cups of water to a rolling boil in a medium pot. Add a pinch of salt, then the couscous. Reduce flame slightly if water begins to boil over. Cook until tender, about 5 to 6 minutes. This should be finished cooking just as you need to add it to the saute pan, but you can also strain and set aside if it doesn't time out.
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Meanwhile, heat a swirl of olive oil, enough to coat the pan, in a 10-inch skillet. Add the garlic and cook until fragrant, about 1 minute, Add the squash and saute until golden and lightly browned. Stir in the dried cherries and pistachios. Season with salt and pepper. Stir in the drained couscous. Add a bit more olive oil if needed to keep it from sticking to the pan. Stir in the parsley and serve warm, or let cool and store in a covered container in the refrigerator for up to two days.
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