Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Naomi Duguid
Recipe by Cooking Light December 2013


Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Serves 8 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

202 calories; fat 6g; saturated fat 2.7g; mono fat 2.3g; poly fat 0.4g; protein 6.8g; carbohydrates 31.2g; fiber 3.9g; cholesterol 10mg; iron 1.2mg; sodium 318mg; calcium 93mg.