Steamy, saucy goodness! This Couscous Skillet is packed with vibrant flavors and freshness. Pearl couscous, tomatoes, chickpeas, spices, kale, and a bunch of fresh herbs and feta on top.
I got this recipe to my inbox this morning and KNEW it was dinner. I just sat down and took my first bite and oh my god. Instant repeat. I think my tomatoes were diced a little too chunky so probably will do crushed next time but otherwise no notes. 10/10 will definitely be making again!!
Okay, well, that’s our sign. It’s time to go home for the day and tuck into this.
This chickpea and couscous skillet is the exact right kind of SOS cozy winter-is-getting-long recipe that I’ve been needing in my life this month. What month is it, anyway?
In This Post: Everything You Need For This Couscous Skillet
- Different Kinds of Beans to Use
- Alternate Protein Options
- A Note About Leftovers
- Other Sides (Besides the Kale)
- Couscous Skillet: Frequently Asked Questions
This whole thing eats almost like a casserole – big scoops of steaming, saucy goodness going onto each plate – with the couscous bringing the chewy bite, the chickpeas giving it some oomph, and the canned tomatoes and herbs bringing the happy illusion of sunshine in the middle of winter.
Although, speaking of seasons, this guy can also be done in the summer – kind of like that one-pan tomato and kale farro recipe from last summer.
I’ve been serving this with a little side of massaged kale, which I like so much that I included it here. It’s not really enough to call a salad, because it’s just kale that gets a gentle little spa treatment, but it’s just the right thing to provide some brightness and crunch and pack in some greens for the day.
Maybe I am a child, but my favorite part of this recipe is the chickpea mash in Step 1 because it helps make the texture more interesting and gives it a very slight feeling of rich creaminess. Plus… mashing things is fun.
Description
Steamy, saucy goodness! This Couscous Skillet is packed with vibrant flavors and freshness. Pearl couscous, tomatoes, chickpeas, spices, kale, and a bunch of fresh herbs and feta on top.
Instructions
- 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!
Notes
The longer this rests, the more it will absorb liquid. I would recommend serving immediately, or just adding a bit more water when reheating to keep your leftovers creamy.
