MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pearl Couscous With Creamy Feta & Chickpeas
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 4 Servings
1 pt Grape tomatoes; halved
1/4 c Scallions; sliced
2 tb Extra-virgin olive oil; more
- for drizzling
1 tb Balsamic vinegar; more for
- serving
2 cl Garlic; fine grated or minced
1 1/2 ts Kosher salt; more as needed
1/2 ts Black pepper; more for
- serving
3 Oregano, rosemary or sage
- sprigs
2 c Vegetable stock
1/3 c Cilantro, dill, or parsley;
- chopped, more for serving
1/2 ts Lemon zest; fine grated
3/4 ts Ground cumin
8 oz Pearl couscous
15 oz Can chickpeas; drained,
- rinsed
1 c Feta; crumbled
1/3 c Parmesan; fresh grated
Set oven @ 450 F/232 C.
In a 9" baking dish, cake pan, or gratin dish, toss together
tomatoes, scallions, 2 tb oil, 1 tb vinegar, garlic, 1/2 ts 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 tp 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.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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