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Pearl couscous skillet with tomatoes, chickpeas, kale, feta, and fresh herbs in a serving bowl

Pearl Couscous Skillet with Tomatoes, Chickpeas and Feta

Pearl couscous skillet is a comforting one-pan dish with chewy pearl couscous, savory flavors, and a fresh finish. It is an easy choice for a satisfying weeknight meal or a simple homemade dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mediterranean-Inspired
Calories: 497
Ingredients Method Notes

Ingredients
  

Pearl Couscous Skillet
  • 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
  • 3/4 cups water or vegetable broth
  • 1 teaspoon salt
  • 1/2 cup pearl couscous
  • 1/4 cup fresh chives, chopped
Toppings
  • 3-4 tablespoons of mint leaves, chopped (optional, for topping)
  • 1/2 cup crumbled feta cheese (optional, for topping)
Massaged Kale
  • 4-5 stalks kale, stems removed, torn into small bite-sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • salt and pepper to taste

Method
 

Cooking
  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shallot and cumin, then cook until the shallot softens, about 5 minutes.
  2. Add the chickpeas and gently mash a few pieces in the skillet if desired to create a creamier texture.
  3. Stir in the diced tomatoes and bring the mixture to a simmer.
  4. Add the broth, salt, and pearl couscous. Bring back to a simmer, cover, and cook over low heat for 6-8 minutes until the couscous is soft and has absorbed most of the liquid.
  5. Stir in the chives once the couscous is finished cooking.
Preparation
  1. Combine 3 tablespoons olive oil, red wine vinegar, maple syrup, salt, and pepper in a small bowl.
  2. Massage the kale with the dressing for a minute or two until the leaves become tender.
Serving
  1. Serve the couscous with the dressed kale alongside. Add mint leaves and feta cheese over individual portions as desired.

Notes

The longer this rests, the more liquid the couscous will absorb. For the best texture, serve immediately or add a small amount of water when reheating to maintain a creamy consistency.