Serves: 6
Total Calories: 380

2 cups chicken broth
2 ounces pancetta, diced
1 tablespoon olive oil
1/2 cup minced onion
1/2 cup minced celery
1 tablespoon minced garlic
1 cup couscous
8 ounces mascarpone cheese
8 ounces Cheddar cheese grated
salt to taste
black pepper to taste
2 tablespoons bread crumbs
1 to 1 3/4 pound Bread Bowl

1. Bring the chicken broth to a simmer in a medium saucepan over low heat.

2. Cook the pancetta in a heavy-bottomed medium saucepan over low heat for 5 minutes or until crisp. Using a slotted spoon, transfer the pancetta to paper towels.

3. Add the olive oil, onion, celery, and garlic to the saucepan. Sauté about 5 minutes, or until the onion is soft and translucent. Stir in the couscous, then add the hot broth. Cover and simmer about 7 minutes, or until the couscous is cooked and has absorbed the liquid.

4. Gently mix the mascarpone cheese, Cheddar cheese, and pancetta with the couscous, and heat the mixture about 3 minutes, or until the cheese is melted. Season with salt and pepper.

5. Spoon the mixture into the bread bowl and top with the breadcrumbs. Place under the broiler for a minute to brown the crumbs. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 380
Calories from Fat: 143

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese