Pearl Couscous With Creamy Feta and Chickpeas

Name: Pearl Couscous With Creamy Feta and Chickpeas
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 1 pint grape tomatoes, halved; ¼ cup sliced scallions; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon balsamic vinegar, plus more for serving; 2 fat garlic cloves, finely grated or minced; 1½ teaspoons kosher salt, plus more as needed; ½ teaspoon black pepper, plus more for serving; 3 oregano, rosemary or sage sprigs; 2 cups vegetable stock or water; ⅓ cup chopped cilantro, dill or parsley, plus more for serving; ½ teaspoon finely grated lemon zest (from ½ lemon); ¾ teaspoon ground cumin; 8 ounces pearl couscous (1½ cups); 1 (15-ounce) can chickpeas, drained and rinsed; 1 cup feta, crumbled (about 4 ounces); ⅓ cup freshly grated Parmesan (1½ ounces)

7 steps

Prep:50minCook:50min

Updated at: Tue, 15 Aug 2023 20:59:01 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories529 kcal (26%)

Total Fat18.7 g (27%)

Carbs69.3 g (27%)

Sugars7 g (8%)

Protein21.6 g (43%)

Sodium1678.7 mg (84%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 pintgrape tomatoes

halved

¼ cupscallions

sliced

2 tablespoonsextra-virgin olive oil

plus more for drizzling

1 tablespoonbalsamic vinegar

plus more for serving

2garlic cloves

fat, finely grated or minced

1 ½ teaspoonskosher salt

plus more as needed

½ teaspoonblack pepper

plus more for serving

3oregano

or sage sprigs

2 cupsvegetable stock

or water

⅓ cupcilantro

chopped, dill, or parsley, plus more for serving

½ teaspoonlemon zest

finely grated 2

¾ teaspoonground cumin

8 ouncespearl couscous

1 x 15 ouncecan chickpeas

drained and rinsed

1 cupfeta

crumbled

⅓ cupParmesan

freshly grated

Instructions

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