Pearl Couscous With Creamy Feta and Chickpeas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, ½ teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.

Step 2

While tomatoes roast, heat the stock until it boils, then stir in remaining I teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)

Step 3

Stir in cilantro, lemon zest and cumin.

Step 4

Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture.

Step 5

Cover pan tightly with foil, and return to oven for 20 minutes.

Step 6

Remove foil and fold in about ¾ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.

Step 7

To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar