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Couscous with Winter Vegetables

Photo: Randy Mayor; Styling: Cindy Barr
Yield Serves 8 (serving size: 1 cup)
In summer, substitute green beans, corn, and zucchini for the butternut squash and chickpeas. Leftovers are delicious for breakfast with a fried egg on top.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon 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 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)

Nutrition Information

  • calories 202
  • fat 6 g
  • satfat 2.7 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 6.8 g
  • carbohydrate 31.2 g
  • fiber 3.9 g
  • cholesterol 10 mg
  • iron 1.2 mg
  • sodium 318 mg
  • calcium 93 mg

How to Make It

  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 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.