Couscous with Winter Vegetables

Name: Couscous with Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter; 710 milliliters chopped peeled butternut squash; 425 grams unsalted chickpeas (garbanzo beans), drained; 237 milliliters uncooked couscous; 59 milliliters coarsely chopped fresh flat-leaf parsley; 1 jalapeño pepper, minced; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 1 teaspoons salt; 118 milliliters chopped shallots; 59 milliliters ounce vegetarian Parmesan cheese, grated (about; 414 milliliters boiling water

Couscous with Winter Vegetables might be a good recipe to expand your side dish repertoire. This recipe makes 8 servings with 247 calories, 9g of protein, and 7g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, butternut squash, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Winter.

Instructions

Heat butter and oil in a large straight-sided skillet over medium-high heat, stirring until butter melts.

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Butter

Cooking Oil

Equipment you will use

Frying Pan

Add shallots; cook 3 minutes or until soft, stirring occasionally.

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Shallot

Add jalapeo; cook 1 minute, stirring frequently.

Add butternut squash; cook 8 minutes or until tender, stirring occasionally.

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Butternut Squash

Add chickpeas; cook 1 minute, stirring occasionally.

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Chickpeas

Add couscous, and cook 1 minute, stirring constantly. Stir in 1 3/4 cups boiling water and salt; remove pan from heat. Cover and let stand 8 minutes. Fluff couscous mixture with a fork.

Ingredients you will need

Couscous