Two Simple Holiday Side Dishes
Add a little love from Casablanca Market to your holiday meals with these two easy to make (but delicious to eat) side dishes!
Harissa Roasted Butternut Squash with Feta and Yogurt
Liven up your holiday meal with this sweet and spicy — yet easy-to-make — recipe for roasted squash with creamy feta cheese and yogurt.
- 1 medium butternut squash
- 2 tablespoons olive oil
- 2 tablespoons Casablanca Market Moroccan Harissa, divided
- 2 teaspoons minced garlic
- 1/2 teaspoon cinnamon
- 1 cup crumbled feta cheese
- 2 -3 rosemary sprigs, leaves removed
- 2 tablespoons fresh parsley, finely chopped
- ½ cup plain yogurt
- Preheat oven to 400 degrees. Peel butternut squash and cut in half. Scoop out seeds, and cut lengthwise into ½-1 inch slices.
- Place butternut slices in a large bowl. Add olive oil, 1 ½ tbsp harissa, minced garlic and cinnamon and toss to coat.
- Place butternut slices on a parchment lined baking sheet and sprinkle with feta cheese and rosemary leaves.
- Bake in the oven for 35 minutes then sprinkle with fresh parsley.
- In a small bowl, combine yogurt with remaining ½ tbsp harissa. Serve on top or alongside roasted squash.
Preserved Lemon Herbed Pearl Couscous Salad with Cranberries
This bright and versatile pearl couscous salad hits all the right tasting notes with salty preserved lemons, sweet cranberries, fresh herbs, and crunchy almonds. Pair it with your favorite main course or enjoy it as a salad on its own.
- 1 1/2 cups Israeli (pearl) couscous
- 1 tablespoon olive oil
- 1 1/2 cups water
- 1/2 cup slivered almonds, plus more for garnish
- 1/4 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons Casablanca Market Moroccan Preserved Lemon, rind only, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup scallions, sliced
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt, plus more to taste
- Heat olive oil in medium saucepan over medium-high heat. Add couscous and stir until fragrant, about two minutes. Add water and bring to a boil. Once boiling, cover and turn off heat, letting it sit until water absorbs, 3-5 minutes. Remove from stove and let cool to room temperature.
- Meanwhile, toast almonds in a small, dry saute pan over low heat. Once almonds turn light golden brown, remove from heat.
- Combine couscous, almonds, herbs, preserved lemon, cranberries, scallions, vinegar, extra virgin olive oil, and salt in large bowl. Adjust salt to taste.
- Serve immediately or store in refrigerator for up to 3 days. Garnish with extra parsley and almonds.