couscous salad

This recipe for Israeli couscous with roasted butternut squash and preserved lemon. comes from Epicurious. It's very, very tasty and quite quick once you make the preserved lemon. You should try it! Preserving the lemon takes about three weeks.

To make preserveld lemons:
Start with a large, sterile jar.
Take enough lemons to fill the jar, plus one extra. Rinse and then cut four lengthwise slits in each lemon. Rub sea salt into the slits and pack the lemons into the jar. Fill with fresh lemon juice, leaving 1/2 inch at the top. Cover and let sit in the refrigerator for 3 weeks. We vary the Epicurious recipe slightly by adding the flesh of the preserved lemon, not just the peel.

If you can't find Israeli couscous, you can use other small pasta like orzo or something else that size such as pastina.

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