Description
This Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta is a vibrant and wholesome vegetarian one-pan meal. Featuring tender pearl couscous cooked in savory tomato broth, complemented by creamy mashed chickpeas and aromatic spices, it’s finished with fresh herbs, tangy feta, and massaged kale for a texture-rich, satisfying dish perfect for a quick, healthy dinner.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1/2 teaspoon cumin
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes (fire-roasted preferred)
- 3/4 cup water or vegetable broth
- 1 teaspoon salt
- 1/2 cup pearl couscous
- 1/4 cup fresh chives, chopped
Toppings and Salad
- 3-4 tablespoons mint leaves, chopped (optional, for topping)
- 1/2 cup crumbled feta cheese (optional, for topping)
- 4-5 stalks kale, stems removed and torn into small bite-sized pieces
- 3 tablespoons olive oil (for kale dressing)
- 1 tablespoon red wine vinegar (for kale dressing)
- 1 tablespoon maple syrup (for kale dressing)
- Salt and pepper to taste (for kale dressing)
Instructions
- Sauté Shallots and Cumin: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced shallots and 1/2 teaspoon cumin, cooking until the shallots are softened and fragrant, about 5 minutes.
- Add and Mash Chickpeas: Stir in the drained chickpeas and gently mash them a few times with the back of a spoon to create a creamy, textured base.
- Simmer Tomatoes: Add the canned diced tomatoes to the skillet and bring the mixture to a gentle simmer.
- Cook Couscous: Pour in 3/4 cup water or vegetable broth, add 1 teaspoon salt, and stir in 1/2 cup pearl couscous. Cover the skillet and reduce heat to low. Cook for 6-8 minutes until the couscous is soft, chewy, and has absorbed most of the liquid.
- Stir in Chives: Remove the skillet from heat and stir in the chopped fresh chives to add brightness and flavor.
- Prepare Kale Salad: In a small bowl, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon maple syrup, and salt and pepper. Massage this dressing into the torn kale pieces for 1-2 minutes until tender and well coated.
- Serve and Garnish: Plate the pearl couscous mixture alongside a serving of the massaged kale. Top individual servings with optional chopped mint leaves and crumbled feta cheese for a fresh and creamy finish.
Notes
- Mashing the chickpeas is optional but recommended for a creamier texture.
- Using fire-roasted diced tomatoes adds a smoky depth, but regular diced tomatoes work well too.
- Kale can be substituted with other hearty greens like spinach or Swiss chard if preferred.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- This dish can be easily doubled to feed more people or to have leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
