If you’re looking for a warm, comforting dish that’s fresh, easy, and packed with flavor, you’ve got to try my Pearl Couscous with Tomatoes and Feta Recipe. I absolutely love how the chewy pearl couscous pairs with juicy tomatoes and tangy feta—it’s a combination that just sings. When I first tried this, I was amazed at how a handful of simple ingredients could come together so beautifully in one skillet. Trust me, once you make this, it’s going to be on repeat in your kitchen.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks in one skillet, so cleanup is a breeze—perfect for busy weeknights.
Balanced Flavors: The creaminess of feta and the freshness of mint brighten up the savory, spiced couscous beautifully.
Healthy & Filling: Chickpeas add protein and fiber, making this dish both nutritious and satisfying.
Versatile: You can easily adjust the spices, herbs, and add-ins to suit your tastes or what’s in your pantry.

Pearl Couscous with Tomatoes and Feta Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Pearl Couscous with Tomatoes and Feta Recipe come together with such ease and create a wonderful balance of textures and flavors. If you grab fire-roasted tomatoes, it adds a smoky depth that’s just divine.

Pearl Couscous with Tomatoes and Feta Recipe - Ingredients

Olive oil: Use extra virgin for the best flavor and it’s great for sautéing shallots.
Shallot: Adds sweetness and depth without overpowering the dish.
Cumin: This warms the dish with subtle earthiness—don’t skip it!
Chickpeas: Creamy protein that makes the dish hearty; you can mash some for texture.
Diced tomatoes: Fire-roasted works wonders here for a smoky, rich taste.
Water or vegetable broth: Broth amps up the flavor, but water works if that’s what you have.
Salt: Essential for bringing all the flavors together.
Pearl couscous: Its lovely chewy bite makes it different from regular couscous in the best way.
Fresh chives: Bright, mild onion flavor that adds freshness right at the end.
Mint leaves (optional): Adds a refreshing twist that makes this dish pop.
Feta cheese (optional): Crumbled on top for that creamy, tangy finishing touch.
Kale (for massaged kale salad, optional): Adds a healthy, bright side to complement the warm skillet.
Red wine vinegar, maple syrup, salt, and pepper (dressing for kale): These transform kale into a tender, flavorful salad that’s easy to prepare.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own depending on the season or what’s in the fridge. You can easily swap out ingredients or add extras to keep things exciting.

Swap chickpeas for white beans: When I made this with white beans, the texture was creamier and just as delicious—give it a try if you want a softer bite.
Add roasted vegetables: Roasted zucchini or bell peppers add some smoky char and extra nutrients—my family goes crazy for those.
Make it vegan: Just skip the feta or use a vegan cheese alternative for that tang without dairy.
Spice it up: Toss in red pepper flakes or a pinch of smoked paprika for a little heat and smokiness.

How to Make Pearl Couscous with Tomatoes and Feta Recipe

Step 1: Sauté Aromatics and Spices

Start by heating olive oil in a skillet over medium heat. Add thinly sliced shallots and cumin, then let them gently soften and release their fragrance—this usually takes about 5 minutes. I like to stir occasionally so the shallots don’t brown too much. This step really builds the flavor base for the whole dish.

Step 2: Add Chickpeas and Tomatoes

Toss in the drained chickpeas. I like to gently mash a few with the back of my spoon because it adds a creamy texture without losing the bite of whole beans. Then pour in the diced tomatoes—fire-roasted if you have them—and bring everything to a gentle simmer. You’ll start noticing beautiful aromas filling your kitchen.

Step 3: Cook the Couscous

Pour in your vegetable broth or water, salt, and pearl couscous. Stir to combine, then cover the skillet and lower the heat to medium-low. Let it cook for 6-8 minutes until the couscous is tender but still has a slight chew, absorbing all those lovely flavors. Peek under the lid now and then to make sure it’s not drying out—if it looks too thick, add a splash more broth.

Step 4: Finish with Fresh Herbs and Serve

Once the couscous is perfectly cooked, stir in the chopped fresh chives for a burst of freshness. If you’re making the optional massaged kale salad, now’s the time to toss kale pieces with olive oil, red wine vinegar, maple syrup, salt, and pepper, massaging it with your hands until tender. Serve the couscous alongside the kale, and top each portion with crumbled feta and mint leaves. You’ll love that creamy tang paired with the bright herbs—it’s just magic!

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Pro Tips for Making Pearl Couscous with Tomatoes and Feta Recipe

Don’t Rush the Shallots: Let shallots soften slowly to avoid bitterness and bring out their sweetness.
Mashing Chickpeas: Lightly mash some chickpeas for texture variety—learned it makes every bite interesting.
Watch the Liquid: Couscous absorbs quickly; add a bit more broth if it looks dry before the end of cooking.
Fresh Herbs Last: Stir herbs in at the end to keep their brightness and flavor vibrant.

How to Serve Pearl Couscous with Tomatoes and Feta Recipe

Pearl Couscous with Tomatoes and Feta Recipe - Serving

Garnishes

I always top mine with fresh mint and crumbled feta because the coolness of the mint paired with the salty creaminess of feta just take things to the next level. Chopped chives add a mild onion kick that really brightens the skillet.

Side Dishes

The massaged kale salad is my go-to side; it’s simple but adds a fresh, tangy crunch that contrasts perfectly with the warm couscous. Sometimes I serve this with a dollop of tzatziki or some grilled chicken for extra protein.

Creative Ways to Present

For special occasions, I love serving this pearl couscous in small, individual terracotta dishes or stacking it with a spoonful of spiced yogurt, herbs, and a lemon wedge on the side. It makes it feel fancy but is surprisingly easy to prepare.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. The flavors actually meld nicely overnight, so it tastes even better the next day.

Freezing

I’ve frozen this recipe once and found it holds up fairly well, though the texture of the couscous changes slightly. If you plan to freeze, cool it completely first and store in a freezer-safe container for up to 2 months.

Reheating

Reheat gently in a skillet over low heat with a splash of broth or water to loosen it up, stirring occasionally. Microwaving works too—just add a little extra liquid to keep it moist and prevent dryness.

FAQs

Can I use regular couscous instead of pearl couscous?

You can, but regular couscous is much finer and cooks faster, so the texture and cooking time will differ. Pearl couscous has a lovely chewy texture that’s worth seeking out for this recipe.
Is it necessary to mash the chickpeas?

Not at all! Mashing some chickpeas is just a personal touch I like because it creates a bit of creaminess in the skillet, but whole chickpeas work perfectly fine too.
Can I make this dish vegan?

Absolutely! Simply leave out the feta or use a vegan cheese substitute to keep it dairy-free without sacrificing flavor and texture.
What can I substitute for the massaged kale salad?

If kale’s not your thing, try it with arugula or spinach lightly dressed with lemon and olive oil. Or just serve the couscous on its own; it’s delicious either way.

Final Thoughts

This Pearl Couscous with Tomatoes and Feta Recipe truly feels like a hug in a bowl to me—simple, nutritious, and bursting with fresh flavors. It’s a recipe I keep coming back to, whether I want a quick weeknight dinner or something a bit special made easy. I can’t wait for you to try it and hear how much your family loves it too. Give it a whirl, and you might just find your new favorite go-to skillet meal!