Description
A comforting and flavorful pearl couscous skillet featuring tender chickpeas, fire-roasted tomatoes, and fresh kale massaged with a tangy dressing, topped with feta and mint for a vibrant finish. This quick and easy 30-minute meal combines sautéing and simmering for a delightful vegetarian dinner perfect for weeknights.
Ingredients
Skillet
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 1/2 teaspoon cumin
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can diced tomatoes (fire-roasted preferred)
- 3/4 cup water or vegetable broth
- 1 teaspoon salt
- 1/2 cup pearl couscous
- 1/4 cup fresh chives, chopped
Kale Dressing
- 4-5 stalks kale, stems removed, torn into bite-sized pieces (curly or lacinato)
- 3 tablespoons olive oil
- 1 tablespoon red vinegar
- 1 tablespoon maple syrup
- Salt and pepper, to taste
Toppings (Optional)
- 3-4 tablespoons mint leaves, chopped
- 1/2 cup crumbled feta cheese
Instructions
- Sauté Shallots and Spices: Heat 2 tablespoons olive oil in a skillet over medium heat. Add thinly sliced shallots and 1/2 teaspoon cumin. Sauté until softened and fragrant, about 5 minutes.
- Add Chickpeas and Mash: Stir in the drained chickpeas and gently mash a few times with the back of a spoon to create a creamy texture, enhancing the dish’s mouthfeel.
- Add Tomatoes and Simmer: Pour in the canned diced tomatoes and bring the mixture to a simmer to blend the flavors.
- Add Liquid, Salt, and Couscous: Add 3/4 cup water or vegetable broth, 1 teaspoon salt, and 1/2 cup pearl couscous to the skillet. Bring back to a gentle simmer.
- Cook Couscous: Cover the skillet, reduce heat to low, and cook for 6–8 minutes, until the pearl couscous is tender but chewy, having absorbed most of the liquid.
- Stir in Chives: Remove the cover and stir in the 1/4 cup chopped fresh chives for bright herbal flavor.
- Prepare Kale Dressing: In a small bowl, combine 3 tablespoons olive oil, 1 tablespoon red vinegar, 1 tablespoon maple syrup, and salt and pepper to taste. Massage this dressing into the torn kale pieces for a minute or two until the kale becomes tender.
- Serve: Plate the couscous skillet alongside a portion of the massaged kale. Top with chopped mint leaves and crumbled feta cheese if desired. Enjoy this creamy, chewy, and comforting meal warm.
Notes
- For extra creaminess, gently mashing some of the chickpeas adds great texture.
- Use fire-roasted tomatoes to add a smoky depth of flavor.
- Kale can be substituted with other hearty greens like spinach or swiss chard.
- The maple syrup in the kale dressing balances acidity and adds subtle sweetness.
- This recipe can easily be doubled to serve more people.
- Use vegetable broth instead of water for more flavor.
