The Food52 Cookbook by Amanda Hesser

Author:Amanda Hesser
Language: eng
Format: epub, mobi
Publisher: HarperCollins
Published: 2011-03-24T16:00:00+00:00

WEEK 30: YOUR BEST COUSCOUS DISH

Fregola Sarda with Caramelized Squash

and Charmoula

Photography by Melanie Einzig

BY PORKTOPURSLANE | SERVES 6 TO 8

A&M: Fregola, a Sardinian pasta resembling Israeli couscous, lends a hearty feel to this dish. We loved how the rich flavors of caramelized butternut squash and toasted pine nuts are balanced by the musky charmoula (made with cilantro, cumin, garlic, parsley, lemon zest, spicy and sweet smoked paprika, and cayenne)—which, as porktopurslane noted, “can turn even the prissiest dish into certified man-food.” There’s a lot going on here and all of it is good. Add the lemon juice to taste, and if pine nuts are too expensive, feel free to substitute toasted walnuts or almonds. Roast a chicken, grill some shoulder lamb chops, or just make a nice big salad with some goat cheese, and a fine dinner will be yours.

1 medium butternut squash, peeled, seeded, and cut into 1 ½-inch dice

Extra virgin olive oil

Sea salt

1 pound fregola sarda or Israeli couscous

1 cup toasted pine nuts

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.