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
853
43% daily value
3 servings
                                       
                                            balanced, high-​fiber, dairy-​free
     

Fat

52% 34

Saturated

37% 7

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 6

Carbs

39% 118

Carbs (net)

- 98

Fiber

78% 19

Sugars

- 14

Sugars, added

- 0

Protein

52% 26

Cholesterol

8% 25

Sodium

79% 1887

Calcium

27% 273

Magnesium

47% 188

Potassium

45% 1562

Iron

35% 6

Zinc

17% 3

Phosphorus

57% 399

Vitamin A

181% 1630

Vitamin C

118% 71

Thiamin (B1)

38% 1

Riboflavin (B2)

11% 0

Niacin (B3)

38% 8

Vitamin B6

45% 1

Folate equivalent (total)

43% 170

Folate (food)

- 170

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

35% 7

Vitamin K

35% 28
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