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Israeli Couscous with Butternut Squash and Preserved Lemon

kept bylaerkin

1 preserved lemon (available at Whole Foods, gourmet shops, and middle-eastern markets)
1 ½ pound butternut squash, peeled and seeded, and cut into 1/4-inch dice*
4 tablespoons olive oil
1 large onion, chopped
1 pound Israeli couscous
1 cup chopped fresh flat-leaf parsley
1 cup roasted salted pecans, chopped**
¾ cup golden raisins
½ teaspoon ground cinnamon
salt & pepper



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