I recently discovered a delightful recipe for pearl couscous with feta and chickpeas that combines fresh ingredients and bold flavors. This dish is not only satisfying and nutritious, but it also makes for a beautiful presentation on any table. Picture this: grape tomatoes, scallions, garlic, and herbs tossed with pearl couscous, chickpeas, and feta, all elevated by a drizzle of olive oil and balsamic vinegar.
To create this delicious dish, gather your ingredients: grape tomatoes, sliced scallions, extra-virgin olive oil, balsamic vinegar, minced garlic, kosher salt, black pepper, fresh herbs, vegetable stock, chopped coriander, lemon zest, ground cumin, pearl couscous, chickpeas, crumbled feta, and freshly grated Parmesan. With each bite, you’ll enjoy the harmony of flavors and textures that make this dish a standout for lunch or dinner.
What Is Pearl Couscous?
Pearl couscous, aka Israeli couscous, consists of small, round granules made from semolina flour. It has a unique texture that’s chewy and slightly nutty, making it a delightful addition to various dishes.
I enjoy using pearl couscous because it cooks quickly, typically in about 10 minutes. It’s versatile, serving as a base for salads, a side dish, or a main course.
Here are some key features of pearl couscous:
- Shape: Small, round balls that resemble pearls.
- Flavor: Mild, allowing it to absorb the tastes of surrounding ingredients.
- Nutritional Value: Provides carbohydrates and some fiber, but is low in protein.
I love experimenting with pearl couscous in my recipes. It pairs well with ingredients like feta, chickpeas, and fresh herbs, creating satisfying and flavorful meals.
Ingredients:
- 2 cups of halved grape tomatoes
- ¼ cup of sliced scallions
- 2 tbsp of olive oil, plus more for drizzling
- 1 tsp of balsamic vinegar, plus more for serving
- 2 minced fat garlic cloves
- 1½ tsp of salt (more as needed)
- ½ tsp of black pepper (more for serving)
- 3 sprigs of rosemary
- 2 cups of vegetable stock or water
- 8 oz of pearl couscous (1½ cups)
- 1 can of drained and rinsed chickpeas (15 oz)
- 1 cup of crumbled feta cheese (4 oz)
- ⅓ cup of freshly grated Parmesan (1½ oz)
- ⅓ cup of chopped coriander or parsley (more for serving)
- ½ tsp of finely grated lemon zest
- ¾ tsp of ground cumin
How to make pearl couscous with feta and chickpeas?
- Begin by preheating your oven to 450°F (230°C).
- In a suitable baking dish, toss scallions, cherry tomatoes, olive oil, garlic, vinegar, salt, pepper, and fresh oregano. Roast in the oven for approximately 15 minutes, or until the tomatoes soften.
- While the vegetables roast, bring the vegetable stock to a boil in a saucepan. Season with coriander, salt, lemon zest, and cumin. Adjust the seasoning to taste.
- Once the tomatoes are roasted, incorporate pearl couscous, drained chickpeas, and the hot broth mixture into the baking dish. Cover tightly with foil and return to the oven for 20 minutes.
- Remove the foil, and scatter most of the crumbled feta and grated Parmesan cheese (leave some for garnish) over the dish. Bake uncovered for an additional 5 minutes, or until the cheese begins to melt.
- Remove from the oven and discard any herb sprigs, if desired. Serve the couscous in individual bowls, garnishing each with additional feta, fresh herbs, a sprinkle of pepper, and a drizzle of olive oil and balsamic vinegar.
Nutritional Information
| Nutrient | Amount (per serving |
|---|---|
| Calories | 620 |
| Protein | 25g |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Carbohydrates | 84g |
| Dietary Fiber | 14g |
| Sugars | 7g |
| Sodium | 988mg |
Serving Suggestions and Pairings
Serving Ideas:
- As a Main Dish: Enjoy it warm with grilled chicken or fish for a healthy main meal.
- As a Salad: Serve it chilled with a mix of fresh vegetables, like cucumbers and bell peppers, for a refreshing salad.
Perfect Pairings:
- Herbs: Fresh herbs like parsley or mint add a burst of flavor.
- Dressings: A simple lemon vinaigrette enhances the taste beautifully.
Additional Toppings:
- Olives: Kalamata olives add a nice saltiness.
- Nuts: A handful of toasted pine nuts or almonds provides crunch.
Storage and Reheating Tips
I always recommend storing pearl couscous with feta and chickpeas in an airtight container to maintain freshness. It keeps well in the refrigerator for up to 4 days.
When I prepare it in bulk, I portion it out. This makes it easier to grab a serving whenever I need one.
To freeze, I place it in freezer-safe containers. It can last for about 3 months in the freezer.
Reheating
To reheat, I suggest using the microwave. Simply place the portion in a microwave-safe bowl, splash a little water on top, and cover it with a damp paper towel. Heat for 1-2 minutes, stirring halfway through.
If I prefer a stovetop method, I add a splash of water in a pan. Heat over low until warmed through, stirring occasionally.
For a fresh touch, I often add a bit more feta and a drizzle of olive oil before serving. It brings back the vibrant flavor!
Tips for Perfect Pearl Couscous
To achieve the best pearl couscous, start with quality ingredients. Choose high-quality couscous for better texture and taste.
I recommend toasting the couscous in a little olive oil before cooking. This adds a nutty flavor and enhances the overall dish.
Use a ratio of 1:1.5 for couscous to water. For every cup of couscous, use 1.5 cups of water or broth. This ensures it cooks evenly and absorbs the flavors well.
Bring the water to a boil before adding the couscous. Then, reduce the heat and allow it to simmer for about 8-10 minutes. Stir occasionally to prevent sticking.
Once cooked, let the couscous rest off the heat for a few minutes. This allows the grains to steam and become fluffy.
Consider mixing in a splash of lemon juice or some fresh herbs after cooking. This brightens the flavors and adds freshness.
For added texture, try incorporating vegetables or nuts. They not only enhance the taste but also make the dish more nutritious.
Finally, taste your couscous before serving. Adjust seasoning with salt, pepper, or your favorite spices to make it just right. Enjoy your perfect pearl couscous!
Conclusion
Pearl couscous with feta and chickpeas offers a delightful combination of flavors and textures. I appreciate how the chewy couscous complements the creaminess of the feta and the heartiness of the chickpeas.
This dish is not only tasty but also nutritious. It provides a balanced meal filled with protein, fiber, and healthy fats.
Preparing it is simple. I often toss in some fresh vegetables, like cherry tomatoes or spinach, to enhance the dish even further.
Whether I serve it warm or cold, this dish never disappoints. I love how it can easily adapt to different seasons or personal preferences.
As mentioned above, this dish pairs perfectly with grilled chicken.
Get this harissa grilled chicken recipe now (by clicking the image below):
Based on NYT recipe
