Description
This Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta is a warm, comforting, and flavorful one-pan meal featuring tender pearl couscous cooked with fire-roasted tomatoes, cumin-infused chickpeas, and fresh herbs. Served alongside a refreshing massaged kale salad, this dish is a perfect blend of creamy, chewy, and fresh textures, ideal for a nutritious 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 (fire-roasted preferred)
- 3/4 cup 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 and torn into 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
- Sauté Shallots and Spices: Heat the olive oil in a skillet over medium heat. Add the thinly sliced shallots and cumin, sautéing until the shallots soften and become fragrant, about 5 minutes.
- Add Chickpeas and Mash: Stir in the drained chickpeas and gently mash a few times with the back of a spoon to create a creamier texture and add complexity to the dish.
- Simmer with Tomatoes: Pour in the canned diced tomatoes (fire-roasted preferred), then bring the mixture to a gentle simmer.
- Add Liquid and Couscous: Stir in the water or vegetable broth, salt, and pearl couscous. Bring back to a simmer, then cover the skillet and reduce the heat to low. Cook for 6 to 8 minutes until the couscous is tender and has absorbed most of the liquid, resembling al dente pasta in texture.
- Finish with Fresh Herbs: Once cooked, stir in the chopped fresh chives to infuse freshness into the dish.
- Prepare Massaged Kale Salad: In a small bowl, combine kale leaves with olive oil, red wine vinegar, maple syrup, salt, and pepper. Massage the mixture for 1–2 minutes until the kale softens and becomes tender.
- Serve: Plate the pearl couscous skillet alongside a portion of the massaged kale salad. Top individual servings with chopped mint leaves and crumbled feta cheese if desired, adding a creamy and bright finish.
Notes
- Optionally mash the chickpeas slightly to create a creamier texture in the skillet.
- Use fire-roasted tomatoes for a smokier, deeper flavor in the dish.
- The massaged kale salad softens the greens and balances the warm couscous with a fresh, tangy bite.
- Mint and feta toppings are optional but highly recommended for added brightness and creaminess.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
Nutrition
- Serving Size: 1 serving (about 1 cup couscous skillet with 1/2 cup kale salad)
- Calories: 350
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 15 mg
