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Couscous With Crispy Pancetta And Butternut Squash

Couscous With Crispy Pancetta And Butternut Squash


  • 3 tablespoons olive oil
  • 1/4 pound pancetta, cut into 1/4-inch cubes
  • 1 medium shallot, thinly sliced (about 1/4 cup)
  • 1 serrano pepper, finely chopped (about 2 tablespoons, see note above)
  • kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 2 medium cloves garlic, minced or grated with a microplane grater (about 2 teaspoons)
  • 2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 6 ounces israeli or pearled couscous
  • 3 cups homemade or store-bought low sodium chicken or vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons freshly squeezed lemon juice from 1 lemon
  • 1/4 cup chopped fresh cilantro leaves and fine stems