Recipes Included On This Page Israeli Couscous with Roasted Butternut Squash and Preserved Lemon Italian Sausage Marinara Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Israeli Couscous with Roasted Butternut Squash and Preserved Lemon Recipe By : Gourmet, Gourmet Entertains, September 1999 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 preserved lemon 1 1/2 pounds butternut squash -- peeled and seeded, cut into 1/4-inch dice 3 tablespoons olive oil 1 large onion -- chopped 1 3/4 cups Israeli couscous -- (about 1 pound) or acini di pepe [tiny peppercorn-shaped pasta] 1 cinnamon stick -- (3-inch) 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. Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice. 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 peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well. Makes 6 servings. Active time: 45 minutes. Start to finish: 1 hour. Source : Gourmet, Gourmet Entertains, September 1999 Formatted by Chupa Babi in MC: 10.12.06 Cooks' note: Preserved lemons may be prepared and squash, onion, and couscous cooked (toss couscous with a little oil) 1 day ahead and chilled separately in sealable plastic bags. Bring to room temperature before combining. A U-shaped peeler with a horizontal blade (available at most supermarkets) makes peeling the squash easier. Here it's okay to pulse the parsley in a food processor rather than chop it by hand, but pat it dry with paper towels first. Contributed to the FareShare Gazette by Chupa; 22 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 13g Fat (45.5% calories from fat); 5g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 243mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fruit; 2 1/2 Fat. * Exported from MasterCook * Italian Sausage Marinara Recipe By : Pillsbury Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 uncooked Italian sausage links [4 to 5 ounces each] 1 cup refrigerated marinara sauce [from 15-ounce container] 2 cups sliced zucchini -- (1 medium) 1/4 cup sliced ripe olives 1/2 medium yellow bell pepper -- coarsely chopped [1/2 cup] 2 tablespoons shredded Parmesan cheese -- if desired Heat 8-inch nonstick skillet over Medium heat. Add sausage; cook 3 to 5 minutes or until browned on all sides. Drain. Stir in all remaining ingredients except cheese. Reduce heat to Medium-Low; cover and cook 10 to 15 minutes, stirring occasionally, until sausage is no longer pink in center. Sprinkle with cheese; cover and cook just until cheese is melted. This can be served over pasta. Makes 2 servings. Source : "Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005, p. 62" S(Mc Formatting by): "bobbi744@comcast.net" Start to Finish Time: "0:25" NOTES : You can replace the marinara sauce with tomato-based pasta sauce from a jar. After opening the container or jar, store any remaining sauce in the refrigerator. Bobbie's Note: I made this with one can of tomato sauce to which I added Italian seasoning and garlic powder. I added 1/2 onion with the other vegetables. It was delicious served over rotini. Contributed to the FareShare Gazette by Bobbie; 15 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 2g Fat (28.5% calories from fat); 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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