Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta

• olive oil↗2 tablespoon
• shallot, thinly sliced↗1
• cumin↗0.5 teaspoon
• one 14-ounce can chickpeas (drained and rinsed)14
• one 14-ounce can diced tomatoes (I like fire-roasted)14
• water or vegetable broth↗0.75 cup
• salt↗1 teaspoon
• pearl couscous↗0.5 cup
• fresh chives, chopped0.25 cup
• of mint leaves, chopped (optional, for topping)3
• crumbled feta cheese (optional, for topping)↗0.5 cup
• stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)↗4
• olive oil↗3 tablespoon
• red wine vinegar↗1 tablespoon
• maple syrup↗1 tablespoon
• salt and pepper to taste

Step-by-step instructions

1. 1

   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.

2. 2

   Add the diced canned tomatoes; bring to a simmer.

3. 3

   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.

4. 4

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

5. 5

   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!