Couscous with Crispy Pancetta and Butternut Squash
You can never have too many main course recipes, so give Couscous with Crispy Pancettan and Butternut Squash a try. For $4.1 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 3 servings with 778 calories, 22g of protein, and 33g of fat each. 706 people were glad they tried this recipe. This recipe from Serious Eats requires kosher salt, vegetable broth, cilantro leaves, and serrano pepper. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is great. If you like this recipe, take a look at these similar recipes: Butternut Squash Risotto with Crispy Pancetta, Butternut Squash Risotto with Crispy Pancetta, and Butternut soup shots with crispy pancetta soldiers.
Servings: 3
Ingredients:
2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro leaves and fine stems
6 ounces Israeli or pearled couscous
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice from 1 lemon
3 tablespoons olive oil
1/4 pound pancetta, cut into 1/4-inch cubes
1 serrano pepper, finely chopped (about 2 tablespoons, see note above)
1 medium shallot, thinly sliced (about 1/4 cup)
3 cups homemade or store-bought low sodium chicken or vegetable broth
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes. Remove the pancetta and set aside. 2 Return pan to medium heat. 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. Add the cumin and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the squash and cook, stirring frequently, until it begins to soften slightly, about 5 minutes. Add the couscous and broth and simmer, stirring occasionally, until most of the liquid is absorbed and squash is tender, about 12 minutes. 3 Add the chickpeas and pancetta to the pan to warm through, season to taste with salt and pepper and toss with lemon juice. Let sit for a few minutes to allow cous cous to finish hydrating, stir in cilantro, and serve.
Step by step:
1. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering.
2. Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes.
3. Remove the pancetta and set aside.
4. Return pan to medium heat.
5. 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.
6. Add the cumin and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add the squash and cook, stirring frequently, until it begins to soften slightly, about 5 minutes.
8. Add the couscous and broth and simmer, stirring occasionally, until most of the liquid is absorbed and squash is tender, about 12 minutes.
9. Add the chickpeas and pancetta to the pan to warm through, season to taste with salt and pepper and toss with lemon juice.
10. Let sit for a few minutes to allow cous cous to finish hydrating, stir in cilantro, and serve.
Nutrition Information:
covered percent of daily need
