Couscous with Crispy Pancetta and Butternut Squash

Serious Eats
14Ingredients
Calories
40Minutes

Ingredients

  • 3 tablespoons olive oil
  • 1/4 pound pancetta (cut into 1/4-inch cubes)
  • 1 shallot (medium, thinly sliced, about 1/4 cup)
  • 1 serrano pepper (finely chopped, about 2 tablespoons, see note above)
  • ground black pepper
  • kosher salt
  • 1 tablespoon ground cumin
  • 2 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 couscous (Israeli or pearled)
  • 3 cups low sodium chicken broth (homemade or store-bought)
  • 15 ounces chickpeas (drained and rinsed)
  • 2 tablespoons lemon juice (freshly squeezed, from 1 lemon)
  • 1/4 cup cilantro leaves (chopped fresh, and fine stems)
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