Pearl Couscous With Creamy Feta and Chickpeas
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pint grape tomatoes, halved
- ¼cup sliced scallions
- 2tablespoons extra-virgin olive oil, plus more for drizzling
- 1tablespoon balsamic vinegar, plus more for serving
- 2fat garlic cloves, finely grated or minced
- 1½teaspoons kosher salt, plus more as needed
- ½teaspoon black pepper, plus more for serving
- 3oregano, rosemary or sage sprigs
- 2cups vegetable stock or water
- ⅓cup chopped cilantro, dill or parsley, plus more for serving
- ½teaspoon finely grated lemon zest (from ½ lemon)
- ¾teaspoon ground cumin
- 8ounces pearl couscous (1½ cups)
- 1(15-ounce) can chickpeas, drained and rinsed
- 1cup feta, crumbled (about 4 ounces)
- ⅓cup freshly grated Parmesan (1½ ounces)
Nutritional analysis per serving (4 servings)
612 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 25 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
- Step 3
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Step 4
Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
- Step 5
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.
Private Notes
Comments
Oops. Step 2 doesn’t look complete. When do the couscous and chickpeas go into the stock?
Thank you, Carol K., for your question on terminology. I went to my local market and searched in vain for "pearl couscous," ultimately deciding Israeli couscous would have to do, not realizing they are the same thing. Using the search engine on the NYTimes cooking site, you'll find three recipes for "pearl couscous" and 27 recipes for "Israeli couscous." I'd suggesting indexing all of these recipes with both names, to avoid this kind of confusion.
Made it tonight as written. Nice...but I think it would enjoy it more with the addition of some kalamata olives.
Because we have family members with acid reflux, I replaced the toast tomatoes with toast red bell peppers. And substituted whole wheat orzo for the couscous. I poured the mixture in bowls full of on baby spinach. It’s so good!!
I added some chicken - feeding teenage boys. Just roasted it right in with the tomatoes. Delish . Love the idea of adding Kalamata olives. Also, way to go NYT- Israeli couscous was almost completely sold out at the store. Obviously this is being eaten in many homes tonight.
Made again and loved again. Cooked in 7x11 dish fit just fine. Served over bed of spinach tossed lightly in olive oil, balsamic and salt & pepper. Used parsley🙏🏼
Advertisement