Grilled Garlic Shrimp, Israeli Couscous with Roasted Butternut Squash and Preserved Lemon, Sauteed Spinach

by Jennifer

I absolutely love this Israeli couscous recipe, and it gave me an opportunity to use my preserved Meyer lemons!  The dinner serves 4 adults, but the couscous really serves 6, so there’s some for lunch the next day.

Grilled Garlic Shrimp

  • 1 lb. shrimp, preferably wild-caught, cleaned and deveined
  • 2 garlic cloves, chopped
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Marinate the shrimp in the garlic and oil for 15 – 45 minutes.  Prepare grill.  Season with salt and pepper.

Thread on skewers and grill, turning once,

until just cooked through, 5 – 7 minutes.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon – adapted from Gourmet magazine

  • 1 1/2 lb. butternut squash, peeled and chopped into 1/4” dice
  • 3 TBS extra-virgin olive oil, divided
  • 1 large onion, chopped
  • 1 3/4 cup Israeli couscous (I used whole wheat)
  • 1 3” long cinnamon stick
  • 1 cup chopped parsley
  • 1/2 cup pine nuts, toasted (see below)
  • 1/2 cup golden raisins
  • 1/3 cup diced preserved lemon rind
  • 1/4 tsp ground cinnamon

Preheat oven to 475 degrees.

On a heavy rimmed baking sheet, toss together the diced butternut squash and 1 TBS oil, season with salt, and roast in the upper third of the oven for 15 minutes.

Transfer squash to a serving bowl.

In a 350 degree oven or toaster oven, toast the pine nuts until golden and fragrant, about 5 – 8 minutes.

Heat 1 TBS oil in a heavy 10” skillet and cook the onion over medium heat, stirring occasionally, until just beginning to turn golden.

Transfer to the bowl with the squash.  Add the pine nuts, raisins, lemon rind, and ground cinnamon.

Bring a large pot of salted water to a boil and cook the couscous, with the cinnamon stick, for 10 minutes, then drain.  Discard cinnamon stick and

add couscous, along with the parsley and the last TBS of oil, to the vegetables and toss to combine well.

Sauteed Spinach 

  • 1 lb. baby spinach
  • 3 cloves garlic, slivered
  • 2 TBS extra-virgin olive oil
  • sea salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat;

add garlic and when it’s fragrant,

add the spinach in batches, tossing with tongs.

When all the spinach is in and has wilted, season with salt and pepper.

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