INGREDIENTS
1 1/2 lb
Butternut squash
1 cup
Flat-leaf parsley, fresh
1/2 cup
Golden raisins
1
Onion, large
1
Preserved lemon
1 3/4 cups
Israeli couscous or acini di pepe
1
(3-inch) cinnamon stick
1/4 tsp
Cinnamon, ground
3 tbsp
Olive oil
1/2 cup
Pine nuts, toasted