Couscous With Crispy Pancetta And Butternut Squash Recipe

• 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)
• 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

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.

olive oil, pancetta, shallot, serrano pepper, kosher salt, ground cumin, garlic, butternut squash, couscous, chicken, chickpeas, fresh cilantro

Taken from www.seriouseats.com/recipes/2013/01/couscous-crispy-pancetta-butternut-squash-recipe.html (may not work)