Israeli Couscous with Mint, Feta and Roasted Squash
Israeli couscous is larger—about the size of small pearls, thus its other name, pearl couscous—and denser than North African couscous. The use of acorn squash makes this simple side dish ideal for the autumn dinner table. If you like, exchange the acorn squash for kabocha.
Ingredients
- 1 Tbs. chopped fresh sage
- 1 tsp. ground cinnamon
- 1 tsp. chili powder
- Kosher salt and freshly ground pepper
- 2 acorn squash, about 2 1/2 lb. (1.25 kg) total weight
- Extra-virgin olive oil for brushing and drizzling
- 2 cups (12 oz./375 g) Israeli couscous
- 6 oz. (185 g) feta cheese, crumbled
- 3/4 cup (3 oz./90 g) toasted almonds
- 1/4 cup (1/4 oz./7 g) minced fresh mint, plus sprigs for garnish
Directions
Preheat an oven to 350°F (180°C).
In a small bowl, stir together the sage, cinnamon, chili powder, 1 tsp. salt and 1 tsp. pepper.
Cut the squash crosswise into rings about 1 inch (2.5 cm) thick and discard the seeds. Brush the cut sides with olive oil, then rub with the sage mixture. Arrange the rings in single layer on a baking sheet. Roast until lightly browned and easily pierced with a knife, about 1 hour. Peel and cut each ring into quarters.
Place the couscous in a colander and rinse with cold water. Cook according to the package directions. Transfer the cooked couscous to a warmed platter. Drizzle with a little olive oil and fluff gently to separate the grains. Season to taste with salt.
To serve, sprinkle the couscous with the feta, almonds and minced mint. Turn gently to combine, then fold in the squash and garnish with the mint sprigs. Serve warm or at room temperature. Serves 8.
Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)