{"id":13121,"date":"2014-01-30T21:12:34","date_gmt":"2014-01-31T04:12:34","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=13121"},"modified":"2014-01-06T21:16:04","modified_gmt":"2014-01-07T04:16:04","slug":"couscous-risotto-with-butternut-squash-and-preserved-lemon","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=13121","title":{"rendered":"Couscous Risotto with Butternut Squash and Preserved Lemon"},"content":{"rendered":"<div>\n<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/israeli-couscous-with-butternut-squash-and-preserved-lemon.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright  wp-image-13122\" alt=\"israeli-couscous-with-butternut-squash-and-preserved-lemon\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/israeli-couscous-with-butternut-squash-and-preserved-lemon.jpg\" width=\"288\" height=\"210\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/israeli-couscous-with-butternut-squash-and-preserved-lemon.jpg 480w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2014\/01\/israeli-couscous-with-butternut-squash-and-preserved-lemon-300x218.jpg 300w\" sizes=\"auto, (max-width: 288px) 100vw, 288px\" \/><\/a>1 1\/2 lb. butternut squash, peeled and cut into 1\/2 inch dice<\/p>\n<\/div>\n<p>4 T. melted, unsalted butter<\/p>\n<p>1 1\/2 C. white onion, finely diced<\/p>\n<p>2 T. garlic, finely chopped<\/p>\n<p>2 tsp. whole cumin seed<\/p>\n<p>2 C. Israeli couscous<\/p>\n<p>1\/2 C. dry white wine<\/p>\n<p>4 C. rich vegetable or chicken stock, heated to simmering<\/p>\n<p>1\/2 C. golden raisins<\/p>\n<p>1\/2 C. toasted pine nuts<\/p>\n<p>1\/2 C. parsley, chopped<\/p>\n<p>2 T. fresh mint, chopped<\/p>\n<p>1 C. Pecorino cheese, freshly grated<\/p>\n<p>1\/3 C. preserved lemons, rinsed, diced and preserved, pulp discarded<\/p>\n<p>Freshly grated nutmeg<\/p>\n<p>Salt and freshly ground pepper<\/p>\n<p>&nbsp;<\/p>\n<p>Deep-fried sweet potato, thinly sliced (optional)<\/p>\n<p>Mint sprigs<\/p>\n<p>&nbsp;<\/p>\n<p>Toss the squash in a large shallow roasting pan with 2 T. of the butter and season lightly with salt, pepper and a grating or two of nutmeg. Spread in one layer and roast in a preheated 475\u00c2\u00b0F oven for 18-20 minutes or until squash is just tender and lightly browned. Set aside.\u00c2\u00a0 In a large deep saucepan saut\u00c3\u00a9 the onions, garlic and cumin over moderate heat in the remaining butter until softened but not brown. Add the couscous and saut\u00c3\u00a9 for a minute or two more to lightly toast. Add the wine, cinnamon stick and a C. or so of the broth and stir occasionally until most of the liquid is absorbed. Add another C. or so of stock and stir until liquid is again absorbed. Continue adding broth in this manner until couscous is just tender but still al dente. Stir in the raisins, pine nuts, parsley, mint, cheese and preserved lemon. Serve immediately garnished with fried sweet potato and mint.<\/p>\n<p>&nbsp;<\/p>\n<p>Red Pepper Sauce<\/p>\n<p>&nbsp;<\/p>\n<p>1 1\/4 C. fresh red bell pepper juice (3\u00c2\u00ad4 large red bell peppers)<\/p>\n<p>3-4 T. softened, unsweetened butter<\/p>\n<p>Cayenne pepper, salt and freshly ground pepper to taste<\/p>\n<p>&nbsp;<\/p>\n<p>Warm the juice in a small saucepan and season to taste with the cayenne, salt and pepper. With a hand held blender process the butter into the juice until its fully incorporated and foamy. Place the Couscous above in the center of warm shallow bowls and ring with the sauce. Serve immediately.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 lb. butternut squash, peeled and cut into 1\/2 inch dice 4 T. melted, unsalted butter 1 1\/2 C. white onion, finely diced 2 T. garlic, finely chopped 2 tsp. whole cumin seed 2 C. Israeli couscous 1\/2 C. dry white wine 4 C. rich vegetable or chicken stock, heated to simmering 1\/2 C. golden raisins 1\/2 C. toasted pine nuts 1\/2 C. parsley, chopped 2 T. fresh mint, chopped 1 C. Pecorino cheese, freshly grated 1\/3 C. preserved&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=13121\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,5],"tags":[108],"class_list":["post-13121","post","type-post","status-publish","format-standard","hentry","category-meat-free","category-starches","tag-preserved-lemon"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13121"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13121\/revisions"}],"predecessor-version":[{"id":13123,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/13121\/revisions\/13123"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}