I have served this flavorful dish as a vegetarian main dish served over baby spinach and as a side dish with rotisserie chicken, roasted cauliflower and green salad. So versatile! I also love that it is made in one pan.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used Trader Joe’s Harvest Grain Blend with Couscous with Quinoa, Orzo, and Garbanzo Beans and modified the proportions and method. Nice.
Yield: Serves 4 as a main dish or 6 as a side dish
- 1 pint (2 cups) grape tomatoes, halved (or a combination grape & small Campari- quartered)
- 1 large shallot, halved and thinly sliced
- 1/4 cup sliced scallions, for garnish (about 2 large)
- 2 T extra-virgin olive oil, plus more for drizzling
- 1 T balsamic vinegar, plus more for drizzling
- 2 to 3 large garlic cloves, finely grated or minced
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 3 oregano, rosemary or sage sprigs
- 2 cups vegetable stock or water (I used 1 cup chicken stock and 1 cup water)
- 1/3 cup chopped cilantro, dill or parsley, plus more for serving
- 1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
- 3/4 teaspoon ground cumin
- 8 ounces pearl couscous (1 1/2 cups)(I used Trader Joe’s Harvest Brain blend)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 cups feta, crumbled (about 6 ounces)
- 1/3 cup freshly grated Parmesan (1 1/2 ounces)( I used Parmigiano-Reggiano)
- Heat oven to 425 degrees. (I set my oven to convection roast.)
- In a 9×13-inch baking dish, cake pan or gratin dish (I used a ceramic 9×13 baking dish), toss together tomatoes, shallot, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and rosemary, oregano, or sage sprigs. Roast until tomatoes are tender, about 15 minutes.
- While tomatoes roast, heat the stock (or stock and water) until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.)
- Stir in cilantro, lemon zest and cumin.
- Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
- Remove foil and fold in the Parmesan and about 3/4ths of the feta (save the rest for garnish). Bake uncovered until feta starts to melt, another 5 minutes.
- To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. (I served it in the baking dish as a side dish.)
- Top with remaining feta, more Parmesan, scallions, more herbs, pepper and a drizzle of olive oil and balsamic vinegar, as desired.