Couscous With Crispy Pancetta And Butternut Squash Recipe Recipe

Name: Couscous With Crispy Pancetta And Butternut Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1/4 pound pancetta, cut into 1/4-inch cubes; 1 medium shallot, thinly sliced (about 1/4 cup); 1 serrano pepper, finely chopped (about 2 tablespoons, see note); Kosher salt and freshly ground black pepper; 1 tablespoon ground cumin; 2 medium cloves garlic, minced or grated with a Microplane grater (about 2 teaspoons); 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces; 6 ounces Israeli or pearled couscous; 3 cups homemade or store-bought low sodium chicken or vegetable broth; 1 (15-ounce) can chickpeas, drained and rinsed; 2 tablespoons freshly squeezed lemon juice from 1 lemon; 1/4 cup chopped fresh cilantro leaves and fine stems

Servings: persons

3 tablespoons olive oil
1/4 pound pancetta, cut into 1/4-inch cubes
1 medium shallot, thinly sliced (about 1/4 cup)
1 serrano pepper, finely chopped (about 2 tablespoons, see note)
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
2 medium cloves garlic, minced or grated with a Microplane grater (about 2 teaspoons)
2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
6 ounces Israeli or pearled couscous
3 cups homemade or store-bought low sodium chicken or vegetable broth
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons freshly squeezed lemon juice from 1 lemon
1/4 cup chopped fresh cilantro leaves and fine stems

1
Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes. Remove the pancetta and set aside.
2
Return pan to medium heat. Add the remaining oil and then add the shallots, serrano peppers, and a pinch of salt and pepper, and cook, stirring frequently, until softened, but not browned, about 3 minutes. Add the cumin and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the squash and cook, stirring frequently, until it begins to soften slightly, about 5 minutes. Add the couscous and broth and simmer, stirring occasionally, until most of the liquid is absorbed and squash is tender, about 12 minutes.
3
Add the chickpeas and pancetta to the pan to warm through, season to taste with salt and pepper and toss with lemon juice. Let sit for a few minutes to allow cous cous to finish hydrating, stir in cilantro, and serve.

2151

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1/4 pound pancetta, cut into 1/4-inch cubes, 1 medium shallot, thinly sliced (about 1/4 cup), 1 serrano pepper, finely chopped (about 2 tablespoons, see note), and more.

Yes, Couscous With Crispy Pancetta And Butternut Squash Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Couscous With Crispy Pancetta And Butternut Squash Recipe

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