Description
A comforting and flavorful pearl couscous skillet dish featuring tender chickpeas, fire-roasted tomatoes, and a touch of fresh herbs, topped with crumbled feta and served alongside a vibrant massaged kale salad. This easy one-pan meal blends Mediterranean flavors with satisfying textures for a perfect vegetarian lunch or dinner.
Ingredients
Scale
Couscous Skillet with Tomatoes, Chickpeas, and Feta
- 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 (preferably fire-roasted)
- 3/4 cups water or vegetable broth
- 1 teaspoon salt
- 1/2 cup pearl couscous
- 1/4 cup fresh chives, chopped
- 3–4 tablespoons mint leaves, chopped (optional, for topping)
- 1/2 cup crumbled feta cheese (optional, for topping)
Massaged Kale Salad (for serving)
- 4–5 stalks kale, stems removed, torn into small bite-sized pieces (curly or lacinato kale)
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Heat Oil and Sauté Shallots and Cumin: In a skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the thinly sliced shallot and 1/2 teaspoon cumin. Sauté for about 5 minutes until the shallots are softened and fragrant.
- Add and Mash Chickpeas: Add the drained and rinsed chickpeas to the skillet. Gently mash them a few times using the back of a spoon to create a creamier, more interesting texture.
- Add Tomatoes and Simmer: Pour in the 14-ounce can of diced tomatoes and bring the mixture to a simmer, allowing the flavors to meld.
- Add Broth, Salt, and Couscous, then Cook: Add 3/4 cup of water or vegetable broth, 1 teaspoon salt, and 1/2 cup pearl couscous. Bring it back to a simmer, cover the skillet, reduce the heat to low, and cook for 6 to 8 minutes, or until the couscous is tender and has absorbed most of the liquid.
- Stir in Chives and Prepare Kale Salad: Once the couscous is cooked, stir in 1/4 cup chopped fresh chives. Meanwhile, in a small bowl, massage the torn kale with 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon maple syrup, and salt and pepper to taste until tender, which should take a minute or two.
- Serve and Garnish: Serve the pearl couscous skillet alongside the massaged kale salad. Top individual servings with chopped mint leaves and crumbled feta cheese for added flavor and creaminess.
Notes
- Using fire-roasted diced tomatoes adds a smoky depth of flavor, but plain diced tomatoes can also be used.
- Mashing some of the chickpeas is optional but recommended for texture variation.
- The massaged kale salad can be served on the side or mixed in for extra greens.
- Adjust salt and spices according to taste preference.
- Mint and feta toppings are optional but add brightness and creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg
