Couscous With Crispy Pancetta and Butternut Squash

Name: Couscous With Crispy Pancetta and Butternut Squash
Ingredients: Main Ingredients3 tablespoons olive oil1/4 pound pancetta, cut into 1/4-inch cubes1 medium shallot, thinly sliced (about 1/4 cup)1 tablespoons serrano pepper, finely chopped (about 2 see note) Kosher salt and freshly ground black pepper1 tablespoon ground cumin2 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 pieces6 ounces Israeli or pearled couscous3 cups homemade or store-bought low sodium chicken or vegetable broth1 (15-ounce) can chickpeas, drained and rinsed2 tablespoons freshly squeezed lemon juice from 1 lemon1/4 cup chopped fresh cilantro leaves and fine stems

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Couscous With Crispy Pancetta and Butternut Squash

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Main Ingredients3 tablespoons olive oil1/4 pound pancetta, cut into 1/4-inch cubes1 medium shallot, thinly sliced (about 1/4 cup)1 tablespoons serrano pepper, finely chopped (about 2 see note) Kosher salt and freshly ground black pepper1 tablespoon ground cumin2 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 pieces6 ounces Israeli or pearled couscous3 cups homemade or store-bought low sodium chicken or vegetable broth1 (15-ounce) can chickpeas, drained and rinsed2 tablespoons freshly squeezed lemon juice from 1 lemon1/4 cup chopped fresh cilantro leaves and fine stems

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