Couscous with Winter Vegetables
Recipe Date:
December 19, 2017
Serving Size:
8
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 tbsps Butter
- 1 tsp olive oil
- 1/2 cup chopped shallots
- 1 jalapeño 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 tsp salt
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tbsps fresh lemon juice
- 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup) Powered by Chicory
Directions
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 jalapeño; 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.
Courtesy of Foodandwine.com
