Couscous with Crispy Pancetta and Butternut Squash

Name: Couscous with Crispy Pancetta and Butternut Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 907 grams butternut squash, peeled, seeded and cut into 3/4-inch pieces; 425 grams chickpeas, drained and rinsed; 59 milliliters chopped fresh cilantro leaves and fine stems; 170 grams Israeli or pearled couscous; 1 Tbsp ground cumin; 3 servings Kosher salt and freshly ground black pepper; 2 Tbsps freshly squeezed lemon juice from 1 lemon; 3 Tbsps olive oil; 113 grams pancetta, cut into 1/4-inch cubes; 1 serrano pepper, finely chopped (about 2 tablespoons, see note above); 59 milliliters medium shallot, thinly sliced (about; 710 milliliters homemade or store-bought low sodium chicken or vegetable broth

Couscous with Crispy Pancettan and Butternut Squash might be just the main course you are searching for. This recipe serves 3. One serving contains 778 calories, 22g of protein, and 33g of fat. Head to the store and pick up ground cumin, kosher salt and pepper, shallot, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a dairy free diet.

Instructions

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes.

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Pancetta

Remove the pancetta and set aside.

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Pancetta

Return pan to medium heat.

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Frying Pan

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.

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Salt And Pepper