Couscous with Butternut Squash, Dates and Figs - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Couscous with Butternut Squash, Dates and Figs

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1 1/2 lb.                     eggplant, unpeeled and diced     
3 tablespoons            olive oil
1 large                       onion, chopped
1 3/4 cups                 Israeli couscous (about 1 lb).
1 cup                         chopped fresh flat-leaf parsley
1/2 cup                      pine nuts, toasted
1/2 cup                      chopped dates
1/2 cup                      chopped figs
1/4 teaspoon             ground cinnamon
                                juice of one lemon
                                salt and pepper to taste
 
Preheat oven to 475┬░F.


1.  Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden.
2. Add to eggplant on an oiled sheet pan.  Combine and roast for about 20 minutes or until eggplant begins to brown.
3.  Meanwhile, cook couscous in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse).
3.  Add couscous to vegetables in a large saute pan over low heat and toss with 2 tablespoons olive oil.
4.  Add lemon juice, parsley, nuts, dates, figs, ground cinnamon, and salt to taste.
5.  Toss to mix well.  Serve warm as an accompaniment to autumnal dishes.
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