Couscous With Crispy Pancetta and Butternut Squash Recipe

Couscous With Crispy Pancetta and Butternut Squash Recipe
13 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 above)
  • 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
Nutrition
640
32% daily value
4 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

39% 25

Saturated

28% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

29% 88

Carbs (net)

- 74

Fiber

58% 15

Sugars

- 11

Sugars, added

- 0

Protein

39% 20

Cholesterol

6% 19

Sodium

59% 1416

Calcium

20% 205

Magnesium

34% 141

Potassium

25% 1171

Iron

26% 5

Zinc

17% 2

Phosphorus

43% 299

Vitamin A

136% 1222

Vitamin C

59% 53

Thiamin (B1)

36% 0

Riboflavin (B2)

10% 0

Niacin (B3)

36% 6

Vitamin B6

52% 1

Folate equivalent (total)

32% 128

Folate (food)

- 128

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

35% 5

Vitamin K

18% 21
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