Pearl Couscous with Tomatoes and Chickpeas
By Alli BerkeyPublished on March 27, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling1 small onion, chopped fine3 garlic cloves, minced¾ teaspoon table salt ½ teaspoon pepper ½ teaspoon red pepper flakes 4 cups vegetable broth 1 (28-ounce) can crushed tomatoes 1 ½ cups pearl couscous 1 (14-ounce) can chickpeas, rinsed2 tablespoons fresh oregano leaves, torn
Before You Begin
Serve with shaved Parmesan or Pecorino Romano cheese. Pearl couscous is sometimes labeled Israeli couscous.
Instructions
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic, salt, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth, tomatoes, and couscous and bring to vigorous simmer. Cook, stirring often, until couscous is tender and sauce has thickened, about 15 minutes.
- Stir in chickpeas. Divide evenly among 4 individual bowls. Sprinkle with oregano, drizzle with extra oil, and serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped fine
3 garlic cloves, minced
¾ teaspoon table salt
½ teaspoon pepper
½ teaspoon red pepper flakes
4 cups vegetable broth
1 (28-ounce) can crushed tomatoes
1 ½ cups pearl couscous
1 (14-ounce) can chickpeas, rinsed
2 tablespoons fresh oregano leaves, torn
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped fine
3 garlic cloves, minced
¾ teaspoon table salt
½ teaspoon pepper
½ teaspoon red pepper flakes
4 cups vegetable broth
1 (28-ounce) can crushed tomatoes
1 ½ cups pearl couscous
1 (14-ounce) can chickpeas, rinsed
2 tablespoons fresh oregano leaves, torn
Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped fine
3 garlic cloves, minced
¾ teaspoon table salt
½ teaspoon pepper
½ teaspoon red pepper flakes
4 cups vegetable broth
1 (28-ounce) can crushed tomatoes
1 ½ cups pearl couscous
1 (14-ounce) can chickpeas, rinsed
2 tablespoons fresh oregano leaves, torn
Why This Recipe Works
Boiling the couscous in the tomato sauce cooks the pearls through while thickening the sauce.
Before You Begin
Serve with shaved Parmesan or Pecorino Romano cheese. Pearl couscous is sometimes labeled Israeli couscous.
Instructions
- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 4 minutes. Stir in garlic, salt, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in broth, tomatoes, and couscous and bring to vigorous simmer. Cook, stirring often, until couscous is tender and sauce has thickened, about 15 minutes.
- Stir in chickpeas. Divide evenly among 4 individual bowls. Sprinkle with oregano, drizzle with extra oil, and serve.
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