Pearl Couscous With Creamy Feta And Chickpeas Food
PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS
Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.
Provided by Melissa Clark
Categories dinner, lunch, weekday, grains and rice, main course
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams
COUSCOUS WITH FETA, CHICKPEAS AND TOMATO
This is one of my vegetarian sister's favorite salads, from Mom (I'm not sure where she got it). She just eats it as is, but it is also good with grilled chicken, for the non-vegetarian set. A simple, tasty, one-pot dish, excellent hot or cold.
Provided by Cinizini
Categories Grains
Time 28m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan or large skillet over medium heat.
- Add red pepper and garlic and cook for three minutes, stirring frequently.
- Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
- Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
- Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
- Great next-day leftovers!
Nutrition Facts : Calories 371.2, Fat 10.6, SaturatedFat 5.1, Cholesterol 26.7, Sodium 1085.2, Carbohydrate 55.2, Fiber 7.8, Sugar 4.1, Protein 14.7
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