Steamy, saucy goodness! This Couscous Skillet has vibrant flavors. The couscous is topped with feta, fresh herbs, chickpeas, and tomatoes.
The whole thing is almost like a stew – the couscous gives it a chewy bite, and the chickpeas give it some oomph. And the tomatoes and herbs can add the happy illusion of the winter sun.
This recipe can be made in the summer, just like that tomato kale and farro one-pan recipe.
I serve this with a side of massaged Kale. I love it so much I decided to include it in the recipe. This is not a true salad because the Kale gets a little massage. However, it adds a nice crunch, some color, and some greens to the meal.
The chickpea mash in Step 1 is my favorite part. It makes the recipe more interesting, and it gives it an almost creamy texture. Plus, mashing is fun.
Couscous Skillet With Tomatoes, Chickpeas, and Feta
- 2 Tablespoons Olive oil
- 1 The shallot Thinly sliced
- Half a teaspoon Cumin
- One can find out more about this by clicking here. 14 Cans of ounce Chickpeas (drained and rinsed).
- One can find out more about this by clicking here. 14 Cans of ounce Diced tomatoes. I like to have my food roasted.
- 3/4 Water or vegetable broth
- One teaspoon Salt
- 1/2 Pearl couscous
- 1/4 Fresh chives ……………?
- 3 – 4 The tablespoons are a convenient way to measure out the amount of food. mint leaves Chop (optional)
- 1/2 Crumbled feta cheese (optional)
Kale Salad with Massage (for serving if desired):
- 4 – 5 The stalks Kale Remove stems and tear them into bite-sized pieces. (It can be curly or lacinato Kale; I use both).
- Three tablespoons Olive oil
- One tablespoon of Red wine vinegar
- One tablespoon of Maple syrup
- Salt You can also find out more about the following: Pepper Taste
Add olive oil to the skillet and heat it on medium. Sauté shallots, cumin, and garlic until softened (about 5 minutes). The chickpeas can be added and gently mashed a few more times. This is optional, but it gives the dish a richer texture.
Add the diced tomatoes from the can; bring it to a simmer.
Add the broth and salt to the couscous. Bring it to a boil, cover, and cook on low for 6-8 mins or until the couscous has softened and absorbed the most liquid. It should be soft and chewy, like al dente spaghetti.
Stir in the chives to finish. In a small bowl, massage the Kale for about a minute with the dressing.
Serve the couscous alongside a small portion of the Kale that has been massaged. Serve with mint and feta. It’s creamy, chewy and comforting!