Israeli Couscous With Squash, Dried Cherries & Pistachios

• 1 cup Israeli couscous
• pinch of salt, plus more to season as needed
• Extra Virgin olive oil
• 2 cloves garlic, smashed
• 1 1/2 cups 1/2-inch diced butternut squash
• 1/2 cup handful of dried cherries
• 1/2 cup unsalted pistachios, chopped
• Freshly ground pepper, to taste
• 1 tablespoon freshly chopped flat-leaf parsley

1. Bring 2 cups of water to a rolling boil in a medium pot. Add a pinch of salt, then the couscous. Reduce flame slightly if water begins to boil over. Cook until tender, about 5 to 6 minutes. This should be finished cooking just as you need to add it to the saute pan, but you can also strain and set aside if it doesn't time out.
2. Meanwhile, heat a swirl of olive oil, enough to coat the pan, in a 10-inch skillet. Add the garlic and cook until fragrant, about 1 minute, Add the squash and saute until golden and lightly browned. Stir in the dried cherries and pistachios. Season with salt and pepper. Stir in the drained couscous. Add a bit more olive oil if needed to keep it from sticking to the pan. Stir in the parsley and serve warm, or let cool and store in a covered container in the refrigerator for up to two days.

couscous, salt, extra virgin, garlic, butternut squash, handful of dried cherries, unsalted pistachios, freshly ground pepper, flatleaf

Taken from food52.com/recipes/7403-israeli-couscous-with-squash-dried-cherries-pistachios (may not work)