Couscous With Crispy Pancetta and Butternut Squash Recipe

Ingredients

• 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

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