Pearl Cous­cous With Creamy Feta and Chick­peas

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Yield: 4 serv­ings

To­tal time: 50 min­utes

1 pint grape toma­toes, halved

1⁄ cup sliced scal­lions 4

2 ta­ble­spoons ex­tra-vir­gin olive oil, plus more for driz­zling 1 ta­ble­spoon bal­samic vine­gar, plus more for serv­ing

2 fat gar­lic cloves, finely grated or minced

1 1⁄ tea­spoons kosher salt, plus more as needed 2

1⁄ tea­spoon black pep­per, plus more for serv­ing


3 oregano, rose­mary or sage sprigs

2 cups veg­etable stock or water 1⁄ cup chopped cilantro, dill or pars­ley, plus more for 3 serv­ing 1⁄ tea­spoon finely grated lemon zest (from 1⁄ lemon) 2 2 3⁄ tea­spoon ground cumin 4

8 ounces pearl cous­cous (1 1⁄ cups) 2

1 (15-ounce) can chick­peas, drained and rinsed

1 cup feta, crum­bled (about 4 ounces)

1⁄ cup freshly grated Parme­san (1 1⁄ ounces) 3 2

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⁄ tea­spoon salt, pep2 per 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.

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