Foryoueats: Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta

Ingredients

• Couscous Skillet with Tomatoes, Chickpeas, and Feta:
• 2 tablespoons olive oil
• 1 shallot, thinly sliced
• 1/2 teaspoon cumin
• one 14-ounce can chickpeas (drained and rinsed)
• one 14-ounce can diced tomatoes (I like fire-roasted)
• 3/4 cups water or vegetable broth
• 1 teaspoon salt
• 1/2 cup pearl couscous
• 1/4 cup fresh chives, chopped
• 3–4 tablespoons of mint leaves, chopped (optional, for topping)
• 1/2 cup crumbled feta cheese (optional, for topping)
• Massaged Kale Salad (for serving, if you want):
• 4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• salt and pepper to taste