MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pearl Couscous With Creamy Feta & Chickpeas
 Categories: Vegetables, Cheese, Pasta, Herbs
      Yield: 4 Servings

      1 pt Grape tomatoes; halved
    1/4 c  Scallions; sliced
      2 tb Extra-virgin olive oil; more
           - for drizzling
      1 tb Balsamic vinegar; more for
           - serving
      2 cl Garlic; fine grated or minced
  1 1/2 ts Kosher salt; more as needed
    1/2 ts Black pepper; more for
           - serving
      3    Oregano, rosemary or sage
           - sprigs
      2 c  Vegetable stock
    1/3 c  Cilantro, dill, or parsley;
           - chopped, more for serving
    1/2 ts Lemon zest; fine grated
    3/4 ts Ground cumin
      8 oz Pearl couscous
     15 oz Can chickpeas; drained,
           - rinsed
      1 c  Feta; crumbled
    1/3 c  Parmesan; fresh grated

  Set oven @ 450°F/232°C.

  In a 9" baking dish, cake pan, or gratin dish, toss together
  tomatoes, scallions, 2 tb oil, 1 tb vinegar, garlic, 1/2 ts salt,
  pepper, and oregano sprigs. Roast until tomatoes are tender, about
  15 minutes.

  While tomatoes roast, heat the stock until it boils, then stir in
  remaining 1 tp 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 about 3/4ths of the feta (save the rest for
  garnish) and Parmesan. 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. Top with remaining feta, lots more herbs,
  pepper, and a drizzle of olive oil and balsamic vinegar.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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