1 1/2 cups Israeli couscous
2 teaspoons coarse kosher salt
1 butternut squash cut in 1/2-inch cubes and
3 tablespoons olive oil
4 tablespoons butter
3/4 cup of water
1 to 2 tablespoons of olive oil
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen sweet corn kernels, thawed
1 tablespoon chopped fresh Italian parsley
Prepare Israeli couscous and set aside.
Preheat oven to 350°F. Oil a rimmed baking sheet. Toss squash cubes and enough olive oil to coat in a medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool.
Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add couscous and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 1 to 2 tablespoons olive oil and parsley. Season with salt and pepper. Transfer to bowl and serve.