Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 1 shallot , thinly sliced
- 1/2 teaspoon 1/2 teaspoon cumin
- 14 chickpeas one -ounce can (drained and rinsed)
- 14 diced tomatoes one -ounce can (I like fire-roasted)
- 3/4 3/4 water or vegetable broth
- 1 teaspoon 1 teaspoon salt
- 1/2 1/2 pearl couscous
- 1/4 1/4 fresh chives , chopped
- 34 mint leaves – tablespoons of , chopped (optional, for topping)
- 1/2 1/2 feta cheese crumbled (optional, for topping)
- 45 kale – stalks , stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
- 3 tablespoons 3 tablespoons olive oil
- 1 tablespoon 1 tablespoon red wine vinegar
- 1 tablespoon 1 tablespoon maple syrup
- saltpepper and to taste
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Instructions
- Add the olive oil to a skillet over medium heat. Add shallots and cumin; sauté until softened, about 5 minutes. Add the chickpeas and mash gently a few times – this is optional but just creates a more interesting texture and helps it get a little bit creamy.
- Add the diced canned tomatoes; bring to a simmer.
- Add the broth, salt, and couscous; bring to a simmer, then cover and keep on low heat for 6-8 minutes or until the couscous is soft and has absorbed most of the liquid. It should be nice and soft / chewy, like an al dente pasta.
- Finish by stirring in chives. Massage the kale with the dressing ingredients in a small bowl for a minute or two, just until tender.
- Serve couscous with a little side of the massaged kale. Top individual servings with mint leaves and feta. Creamy, chewy, comforting – it’s so good!
Source
Original recipe: View Original