Roasted butternut squash over Israeli couscous and preserved lemon. From this recipe.
I made minor changes, toasting the couscous and cooking it in just enough vegetable stock. (2.5 cups stock for 2 cups of couscous.) I omitted the onions and used cilantro instead of parsley.
The best part was making my own overnight preserved lemons. I bought a bagful of Meyer lemons from the grocery store and juiced half of them. The other lemons were quartered, packed with salt and lemon juice in a freezer bag, and placed in the freezer overnight. Thaw them in the morning and voila! Perfect preserved lemons. Great added to grain salads and pilafs.
The dish was a hit at the potluck for Movies and Mental Illness. We saw The Bucket List, and everybody was asked about their bucket list (we like cliches in this department). Mine was going back to college for a lit degree and backpacking through Europe. What's on yours?