Madey Edlin

israeli couscous salad, with roasted squash, and raisins

In Health, Onion, Salad on November 10, 2010 at 1:04 am

tuesdays are my nothing days. you know how week ends are non-existent? well, tuesdays are my weekends. i wear sweats all day, cook something, and light the candels. these are the great days.

any way. as always, squash comes with fall, and it’s being put to good use at the edlin house hold.


  • 1/2 acorn squash, peeled and cut into 1/2inch cubes
  • 1 1/3 cup isreali couscous
  • 1/4 cup raisins
  • 1/4/ italian parsley, finely chopped
  • 1/2 small onion sliced
  • 2 tablespoons butter
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • olive oil
  • salt
  • pepper

pre-heat oven to 400′

toss the cubed squash with a good splash of olive oil, and a good douce salt, and pepper. spread in one layer on a baking sheet and roast for aprox. 30 minutes, or until tender, with a crispy skin.

while the aquash cooked, cook the couscous. sate the couscous in 2 tablespoons olive oil, and cook until lightly brown. slowly add 1 3/4 cup water.  after the water is completely absorbed, stir in butter, curry powder, and cinnamon.

when the squash is about 10 minutes away from being done, give the onion slices the same treatment as the squash. toss them on top of the squash, and roast for a further 5 minutes.

toss the couscous, roasted squash, roasted onion, parsley, and raisins. season with salt and pepper to taste. serve warm.

serves 4.



(orignal recipe by madey edlin)

(photography by me photography


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