Couscous with Winter Vegetables

Couscous with Winter VegetablesRecipe
Photo: Randy Mayor; Styling: Cindy Barr
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.


Serves 8 (serving size: 1 cup)

Recipe from

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Nutritional 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


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)


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.