How do I mash the chickpeas?

You can use a potato masher (affiliate link) or just the back of a wooden spoon works perfectly!

What is pearl couscous?

Couscous is actually a type of nutty-tasting pasta made from semolina flour and water. You can find pearl couscous at nearly any large grocery store (I found mine at my local Kowalski's) or here on Amazon (affiliate link) - it's similar to regular couscous, but it's a smidge bigger.

Can I just use regular couscous?

I wouldn't recommend it as a sub since regular couscous has a drier and fluffier texture.

How can I make this gluten-free?

Just sub gluten-free orzo in place of the pearl couscous.

Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta Recipe

Description

Steamy, saucy goodness! This Couscous Skillet is packed with vibrant flavors and freshness. Pearl couscous, tomatoes, chickpeas, spices, kale, and a bunch of fresh herbs and feta on top.

Ingredients

Units Scale

Couscous Skillet with Tomatoes, Chickpeas, and Feta

2 tablespoons olive oil
1 shallot, thinly sliced
1/2 teaspoon 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 teaspoon salt
1/2 cup pearl couscous
1/4 cup fresh chives, chopped
3–4 tablespoons of mint leaves, chopped (optional, for topping)
1/2 cup crumbled feta cheese (optional, for topping)

Massaged Kale Salad (for serving, if you want):

4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon maple syrup
salt and pepper to taste

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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 / 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. Creamy, chewy, comforting – it’s so good!

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean-Inspired

Keywords: couscous, tomatoes, skillet dinner