Israeli couscous with squash, dried cherries and pistachios

serves four

This is a perfect lunchbox meal too. If I ever have leftovers, I’m going to prove that theory.

1 cup Israeli couscous

pinch of salt, plus more to season as needed

Extra virgin olive oil

2 cloves garlic, smashed

1 average-sized delicata squash, peeled, seeded and diced into 1/2-inch cubes

handful of dried tart cherries

handful of unsalted pistachios

Freshly ground pepper, to taste

Fresh chopped parsley

Bring 2 cups of water to a rolling boil. 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.

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.