Join! 12 weeks for $1

Cookish

Pearl Couscous with Chickpeas, Tomatoes and Cumin

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Pearl couscous, sometimes called Israeli couscous, cooks up with a satisfying chew. In this recipe, we bulk it up with chickpeas and add canned fire-roasted tomatoes for tangy-sweet flavors and cumin for earthy notes. Crushing whole cumin seeds brings out more of their flavor; use a mortar and pestle or the bottom of a small skillet to break them up, or give them a few pulses in an electric spice grinder.

4

Servings

30 minutes

Ingredients

  • 1

    tablespoon extra-virgin olive oil, plus more to serve

  • 14½

    ounce can diced fire-roasted tomatoes, drained, juices reserved

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Alyx S.
October 20, 2022
So quick and simple
I don't see a range temperature mentioned at all for the rest of the recipe. Do I slowly turn the heat up until the oil shimmers and use that temperature for the whole recipe?
Victoria R.

This was very good. I did toss in some turmeric (which I do often for my husband's arthritis) but otherwise followed the recipe. We topped with good feta (chunk in brine) crumbed on top with a sprinkling of aleppo pepper and the chopped fresh flat leaf parsley. We served it with zucchini and yellow squash grilled outside (with garlic & olive oil) and fresh dressed greens from our CSA. This will be added to our regular repertoire. Thanks!