Pearl Couscous Skillet with Tomatoes and Chickpeas
This hearty Pearl Couscous Skillet with Chickpeas and Tomatoes is the perfect dish to tuck into on a cold day.
Pearl couscous (which is a pasta, not a grain) is paired with mashed chickpeas and diced tomatoes and vegetable broth to make a flavorful meal. Topped with mint and crumbled feta cheese and paired with massaged kale, it’s hard to go wrong with this!
Sauté shallots in a skillet until they are soft. Add canned chickpeas and mash gently. You don’t want them completely puréed; just chunky and a little creamy.
Add diced tomatoes and bring to a simmer. Add the broth and couscous and simmer on low until the couscous is soft but still a little chewy. Stir in the chives.
The kale salad adds a nice counterpoint to the couscous. It’s not really a salad…it’s just kale that’s been massaged with a dressing of olive oil, red wine vinegar and maple syrup. Hard to go wrong with that!
Serve the couscous with a side of kale. Top the couscous with chopped mint leaves and crumbled feta cheese.
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Pearl Couscous Skillet with Tomatoes and Chickpeas
Makes: 2-3 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
Couscous Skillet:
- 2 tbsp olive oil
- 1 shallot, thinly sliced
- 1/2 tsp cumin
- one 14-ounce can chickpeas (drained and rinsed)
- one 14-ounce can diced tomatoes (I like fire-roasted)
- 3/4 cups water or vegetable broth
- 1 tsp salt
- 1/2 cup pearl couscous
- 1/4 cup fresh chives, chopped
- 3–4 tbsp of mint leaves, chopped (optional, for topping)
- 1/2 cup crumbled feta cheese (optional, for topping)
Massaged Kale Salad (for serving, optional):
- 4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
Add the olive oil to a skillet over medium heat. Add shallots and cumin; sauté until softened, about 5 minutes. Add the chickpeas and mash gently a few times – this is optional but just creates a more interesting texture and helps it get a little bit creamy.
Add the diced canned tomatoes; bring to a simmer.
Add the broth, salt, and couscous; bring to a simmer, then cover and keep on low heat for 6-8 minutes or until the couscous is soft and has absorbed most of the liquid. It should be nice and soft and still chewy, like an al dente pasta.
Finish by stirring in chives. Massage the kale with the dressing ingredients in a small bowl for a minute or two, just until tender.
Serve couscous with a little side of the massaged kale. Top individual servings with mint leaves and feta.
Chef’s Note:
The longer this rests, the more it will absorb liquid. I would recommend serving immediately, or just adding a bit more water when reheating to keep your leftovers creamy.
Recipe by Pinch of Yum
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