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.

How to Make It

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.

Ratings & Reviews

teacooking's Review

teacooking
March 17, 2014
N/A

Mjonesinaz's Review

abbyandchris
March 03, 2014
N/A

LDombeck's Review

Mjonesinaz
January 28, 2014
This was super easy to make. I didn't use the jalapeno so that it wasn't too spicy for the kids. And I made sure to cut the squash small so that they would all cook well through. Good portion size and could easily have two serving since it's pretty low calorie. Good flavor too, of course.

USCmom's Review

LDombeck
January 02, 2014
Very good, but next time I would use vegetable broth in place of the boiling water to kick up the flavor even more. Tried it for breakfast the next morning with the fried egg on top as suggested and that was good, too.

abbyandchris's Review

USCmom
December 04, 2013
Good, quick, easy, weeknight vegetarian recipe. Will make again. Squash ended up slightly underdone. Will cut into smaller pieces or cook longer before adding couscous.