Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

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 (I like fire-roasted)

3/4 cups water or vegetable broth

1 teaspoon salt

1/2 cup pearl couscous

1/4 cup fresh chives, chopped

3-4 tablespoons of mint leaves, chopped (optional, for topping)

1/2 cup crumbled feta cheese (optional, for topping)

4-5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon maple syrup

salt and pepper to taste

Directions

Add the olive oil to a skillet over medium heat. Add shallots and cumin; sauté until softened, about 5 minutes. Add the chickpeas and mash gently a few times – this is optional but just creates a more interesting texture and helps it get a little bit creamy.

Add the diced canned tomatoes; bring to a simmer.

Add the broth, salt, and couscous; bring to a simmer, then cover and keep on low heat for 6-8 minutes or until the couscous is soft and has absorbed most of the liquid. It should be nice and soft / chewy, like an al dente pasta.

Finish by stirring in chives. Massage the kale with the dressing ingredients in a small bowl for a minute or two, just until tender.

Serve couscous with a little side of the massaged kale. Top individual servings with mint leaves and feta. Creamy, chewy, comforting – it’s so good!

Nutrition

• Calories: 497
• Total Fat: 26.7 g
• Saturated Fat: 3.7 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1840.7 mg
• Total Carbohydrate: 56.3 g
• Dietary Fiber: 9.9 g
• Total Sugars: 9.6 g
• Protein: 12.9 g