Pearl Couscous With Chickpeas is a a fusion dish, pairing tender zucchini and tomatoes with protein-rich chickpeas, creamy feta, savory thyme and a dash of lemon is such a wonderful way to turn a simple pot of couscous into a meal.
Preheat over to 425 degrees Fahrenheit.
Wash all the vegetables and prepare them to be chopped. Cut zucchini into 1/2 inch cubes and halve the tomatoes. Strip thyme leaves from their stems. Thinly slice green onions keeping green and white part separate. Mince garlic and halve lemon.
Toss tomatoes, zucchini and half of thyme on a baking sheet with a drizzle of olive oil. Season with 1/2 tsp of salt and 1/4 tsp of pepper. Roast in the middle rack for about 20 minutes, tossing half way through.
Drain and rinse chickpeas if using canned. On another baking sheet combine chickpeas, 1 tbsp olive oil, paprika, 1/4 tsp salt and 1/4 tsp pepper. Roast in oven for 20 minutes in the middle rack, tossing half way through until crisp.
Heat butter in a sauce pan. Add white portion of the green onions and minced garlic. Once the garlic is fragrant, add couscous and the remaining thyme leaves. Toss to coat. Season with 1/2 tsp of salt and 1/4 tsp of pepper. Keep stirring, till couscous are lightly roasted.
Add about 1.5 cups of stock and bring it to boil. Now reduce heat to simmer and cook uncovered till all the liquid is absorbed.
Add half the veggies, half the feta cheese and a squeeze of lemon to couscous pot and mix gently.
Divide the couscous mixture in plates. Top with remaining chickpeas, veggies and feta. Sprinkle green part of the onions. Your Pearl Couscous with Chickpeas is ready to serve.
It is better to cube the zucchini because then they stay firm even after being roasted. The way I show in the picture makes them more limp.
You can make many substitutes in this recipe but my suggestion will be to try it verbatim once so that you know what it tastes like and then make substitutes next time when you don’t have the ingredients.
Always read the whole recipe first before you start cooking.