Empty My Fridge
Pearl Couscous with Tomatoes, Chickpeas, and Feta
Ingredients
- Olive oil5 tbsp
- Shallot · thinly sliced1
- Cumin½ tsp
- Chickpea1
- Tomato · diced1
- Vegetable broth¾ cups
- Salt1 tsp
- Couscous½ cups
- Chive · chopped¼ cups
- Mint · chopped3–4 tbsp
- Feta cheese½ cups
- Kale4–5 stalks
- Red wine vinegar1 tbsp
- Maple syrup1 tbsp
- Black pepper
Instructions
- Heat the olive oil in a skillet over medium heat, then soften the shallot and cumin, about 5 minutes.
- Add the chickpeas and mash them gently a few times, if you like.
- Add the diced tomatoes and bring to a simmer.
- Add the water or broth, salt and couscous, bring to a simmer, then cover and cook on low for 6 to 8 minutes, until the couscous is soft and has absorbed most of the liquid.
- Stir in the chives.
- Massage the kale with the dressing ingredients for a minute or two, until tender.
- Serve the couscous with the kale on the side, topped with mint and feta if using.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
CheeseTomatoShallotChickpeaFeta cheeseKaleCouscous
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