Couscous With Winter Vegetables

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 cup chopped shallots
• 1 jalapeno pepper, minced
• 3 cups chopped peeled butternut squash
• 1 (15-ounce) can unsalted chickpeas (garbanzo beans), drained
• 1 cup uncooked couscous
• 1 3/4 cups boiling water
• 3/4 teaspoon salt
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)

1. Heat butter and oil in a large straight-sided skillet over medium-high heat, stirring until butter melts. Add shallots; cook 3 minutes or until soft, stirring occasionally. Add jalapeno; cook 1 minute, stirring frequently. Add butternut squash; cook 8 minutes or until tender, stirring occasionally. Add chickpeas; cook 1 minute, stirring occasionally. 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. Add fresh parsley and lemon juice; toss gently to combine. Top with Parmesan cheese.

butter, olive oil, shallots, pepper, butternut squash, unsalted chickpeas, couscous, boiling water, salt, parsley, lemon juice, parmesan cheese

Taken from www.myrecipes.com/recipe/couscous-winter-vegetables (may not work)