Preheat oven to 475°F.
Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.
Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.
Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.
Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.
To adapt this recipe to serve 50: 4 to 5 preserved lemons
5 lb. butternut squash, peeled and seeded
3/4 to 1 cup olive oil
3 cups chopped onion
7 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 3 lb.
4 (3-inch) cinnamon sticks
3 cups chopped fresh flat-leaf parsley
2 cups pine nuts, toasted
2 cups golden raisins
1 teaspoon ground cinnamon
Preheat oven to 475°F.
Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.
Cut enough squash into 1/4-inch dice to measure about 12 cups and toss with 1/3 cup oil and salt to taste. Roast in single layers in batches in your largest shallow baking pan in upper third of oven 15 minutes, or until just tender.
Cook 1/2 of onion in 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash. Repeat with remaining onion and more oil.
Cook couscous with cinnamon sticks in an 8-qt. pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Toss couscous with 3 tablespoons oil in a large bowl. Add squash, onion, lemon peel and juice, and remaining ingredients. Season with salt (you'll need a lot) and toss to mix well.
Cooks' note: Preserved lemons may be prepared and squash, onion, and couscous cooked (toss couscous with a little oil) 1 day ahead and chilled separately in sealable plastic bags. Bring to room temperature before combining.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.69 Kcal (1238 kJ)
Calories from fat	163.81 Kcal
		% Daily Value*
Total Fat	18.2g	28%
Sodium	211.61mg	9%
Potassium	674.52mg	14%
Total Carbs	34.19g	11%
Sugars	12.8g	51%
Dietary Fiber	4.7g	19%
Protein	4.35g	9%
Vitamin C	44.5mg	74%
Vitamin A	1.1mg	38%
Iron	2.8mg	15%
Calcium	86.7mg	9%

Amount Per 100 g
Calories	114.1 Kcal (478 kJ)
Calories from fat	63.21 Kcal
		% Daily Value*
Total Fat	7.02g	28%
Sodium	81.65mg	9%
Potassium	260.28mg	14%
Total Carbs	13.19g	11%
Sugars	4.94g	51%
Dietary Fiber	1.81g	19%
Protein	1.68g	9%
Vitamin C	17.2mg	74%
Vitamin A	0.4mg	38%
Iron	1.1mg	15%
Calcium	33.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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