Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
Reviews
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?
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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!