Golden Tomato Chickpea Couscous Skillet
Sweet tomatoes, chickpeas, and fluffy couscous turn a pantry skillet into a bright 30-minute dinner.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (184 reviews)
INSPIRED BY
Inspired by the ease of a pantry pilaf and the sunny flavors of late-summer tomato suppers. The final recipe is original and designed for a single skillet.
Story
Casey loves a dinner that looks generous before anyone has taken a bite. This skillet came from the habit of keeping couscous, chickpeas, and a lemon close at hand for nights when the refrigerator feels sparse. The feta goes on last, so the warm grains catch little creamy, salty pockets.
By Casey
Ingredients
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 cups golden or cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 cup pearl couscous
- 1 lemon, zested and juiced
- 1/2 cup crumbled feta
- 1/4 cup chopped parsley
Instructions
- Warm the olive oil in a deep skillet over medium heat, then cook the shallot for 3 minutes until soft and glossy.
- Stir in the garlic, cumin, and smoked paprika, and cook for 30 seconds until fragrant.
- Add the tomatoes and chickpeas, season with salt and pepper, and cook for 4 minutes until the tomatoes begin to slump.
- Pour in the broth and bring it to a lively simmer, scraping up any browned bits from the pan.
- Stir in the couscous, cover, and simmer for 10 minutes, stirring once, until the grains are tender.
- Fold in lemon zest and juice, then shower the skillet with feta and parsley before serving.
Chef Tips
- Use pearl couscous, not tiny Moroccan couscous, so it stays pleasantly chewy.
- If the skillet looks dry before the couscous is tender, add a splash of broth or water.
- Swap feta for crumbled goat cheese when you want a tangier finish.
- Leftovers reheat well with a spoonful of broth stirred in.
Cook's Notes
- Keep the couscous at a gentle simmer so the tomatoes stay intact.
- Taste for salt after adding the feta, since both the broth and cheese bring seasoning.
- Serve straight from the skillet with extra lemon at the table.