WEEK 30: YOUR BEST COUSCOUS DISH

Fregola Sarda with Caramelized Squash
and Charmoula

Photography by Melanie Einzig

    BY PORKTOPURSLANE | SERVES 6 TO 8

A&M: Fregola, a Sardinian pasta resembling Israeli couscous, lends a hearty feel to this dish. We loved how the rich flavors of caramelized butternut squash and toasted pine nuts are balanced by the musky charmoula (made with cilantro, cumin, garlic, parsley, lemon zest, spicy and sweet smoked paprika, and cayenne)—which, as porktopurslane noted, “can turn even the prissiest dish into certified man-food.” There’s a lot going on here and all of it is good. Add the lemon juice to taste, and if pine nuts are too expensive, feel free to substitute toasted walnuts or almonds. Roast a chicken, grill some shoulder lamb chops, or just make a nice big salad with some goat cheese, and a fine dinner will be yours.

    1 medium butternut squash, peeled, seeded, and cut into 1 ½-inch dice

    Extra virgin olive oil

    Sea salt

    1 pound fregola sarda or Israeli couscous

    1 cup toasted pine nuts

    CHARMOULA

    2 tablespoons cumin seeds

    2 medium garlic cloves

    3 cups roughly chopped fresh cilantro

    1 cup roughly chopped fresh parsley

    1 teaspoon hot paprika

    2 teaspoons sweet smoked paprika

    ½ teaspoon cayenne pepper

    Zest of 1 lemon

    Juice of 2 lemons

1. Heat the oven to 475°F. Bring a large pot of salted water to a boil. On a large sheet pan, toss the butternut squash with about 2 tablespoons olive oil and a generous pinch of sea salt (make sure not to overcrowd the pan; use 2 pans if necessary). Roast the squash for 20 to 25 minutes, or until tender and caramelized. Remove from the oven and allow to cool slightly.
2. Cook the fregola sarda in boiling water for 10 to 11 minutes, or until al dente. Drain and return to the pot; set aside and keep warm.
3. For the charmoula: In a small skillet over medium heat, toast the cumin seeds for 1 to 2 minutes—or until they release a fantastic smell and start to make a popping sound (keep an eye on them, so they don’t burn). Transfer the toasted cumin seeds to a mortar; add the garlic and a big pinch of sea salt. Pound the cumin and garlic into a paste. Add the chopped herbs in batches, and continue to pound until a chunky paste forms. Add the hot and smoked paprikas, cayenne, lemon zest, and ¼ cup olive oil; stir to combine and set aside. (Alternatively, you could process all the ingredients in a food processor.)
4. To the pot with the fregola, add the butternut squash, lemon juice, charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine (avoid mashing the squash). Serve warm or at room temperature.

Photography by Melanie Einzig

    TIPS AND TECHNIQUES

    Porktopurslane: “Charmoula can be used as a marinade for meat and fish or as a dressing for any number of grain and vegetable dishes (try it on potatoes!).”

    ABOUT THE COOK

    Michelle McKenzie Waltman is a private chef and culinary instructor in San Francisco, California. Here’s her blog: Pork to Purslane (www.porktopurslane.com).

        Her favorite recipe from a cookbook: “Braised Chicken with Saffron, Onions, Italian Couscous and Dates from Sunday Suppers at Lucques.”

        Her best kitchen tip: “Learn to listen to your intuition and senses above all else. Close the book and open your eyes, nose, and ears. When you’re fully present in the kitchen, the end product will taste better and you’ll have had more fun!”

    WHAT THE COMMUNITY SAID

    mtrelaun: “I’ve had my eye on this recipe since it first appeared, and I finally made it to night for dinner. Talk about rock ’em, sock ’em flavor! It’s terrific.”