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Toasted Pearl Couscous with Chicken and Chickpeas
The classic combination of Palestinian maftoul, a pasta similar to pearl couscous, and chickpeas inspired this quick and easy one-pot meal. Before cooking the couscous pilaf-style, we toast the seed-sized bits to deepen their wheaty flavor and aroma. A sauté of browned garlic, onion, cumin and allspice creates a heady base for simultaneously poaching boneless chicken thighs and steaming the toasted couscous; the chicken gets a 5-minute head start before the couscous is added so everything finishes at the same same time. A spoonful of tangy-sweet pomegranate molasses brightens the flavors while balancing the warm, earthy spices.
4
Servings
Tip
Don't worry if browned bits form on the bottom of the saucepan as you sauté the garlic, onion and carrots. These bits, called fond, help build rich flavor in the dish.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, divided
-
1
cup pearl couscous
Directions
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01In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and cook, stirring, until beginning to brown, about 30 seconds. Add the onion, carrots, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally, until browned bits have developed on the bottom of the pan, 3 to 5 minutes. Add the cumin and allspice, and cook, stirring, until fragrant, about 30 seconds.
Can the chicken be browned before adding to couscous ?