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Categories:
orange juice lemon zest lemon juice butternut squash olive oil red onion maftoul pearl couscous vegetable broth cinnamon sticks bay leaf anise flat leaf nuts cranberries apple mint Feta
Viewed: 33 - Published at: 9 years agoIngredients
- 1/2 cup fresh orange juice
- 2 tablespoons lemon zest
- 4 tablespoons fresh lemon juice (from approximately 2 med lemons)
- 1 medium butternut squash, peeled and seeded, cut into 1/4 inch-dice
- 3 tablespoons olive oil
- 1 large red onion, chopped
- 1 cup maftoul pearl couscous (Isreali couscous)
- 1 1/2 cups vegetable broth
- 2 cinnamon sticks
- 1 dried bay leaf
- 2 star anise
- 1 cup chopped fresh flat-leaf Italian parsley
- 1/2 cup toasted pine nuts
- 1/2 cup dried cranberries
- 1 Granny Smith apple, diced (approximately 1 1/2 c)
- 1/2 cup fresh chopped mint
- 1/2 cup crumbled feta
Method
- Preheat oven to 475 degrees F.
- Toss squash with 2T olive oil and salt to taste in large baking pan and spread in single layer. Roast in oven for 15 minutes until squash is just tender and transfer to a separate bowl.
- Cook onion in 1T olive oil in skillet over medium heat stirring occasionally until golden brown and add to bowl with squash.
- Add star anise, bay leaf, cinnamon sticks and vegetable broth to a pot and bring to a boil. Add couscous and reduce heat to a simmer then cook for approximately 12 minutes until just tender. Remove star anise, bay leaf and cinnamon sticks, then add couscous to squash and onions in bowl.
- Add orange juice, lemon zest, lemon juice, parsley, pine nuts, cranberries, apples, mint and feta to bowl with squash and onions. Toss and serve at room temperature.
