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Pearl Couscous with Chickpeas, Tomatoes and Cumin
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
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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?
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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!