Pearl Couscous Skillet with Tomatoes and Chickpeas | The Fancy Pants Kitchen

Name: Pearl Couscous Skillet with Tomatoes and Chickpeas | The Fancy Pants Kitchen
Ingredients: 2 tbsp olive oil; 1 shallot, thinly sliced; 1/2 tsp 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 tsp salt; 1/2 cup pearl couscous; 1/4 cup fresh chives, chopped; 3–4 tbsp of mint leaves, chopped (optional, for topping); 1/2 cup crumbled feta cheese (optional, for topping); 4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both); 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp maple syrup; salt and pepper to taste

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This hearty Pearl Couscous Skillet with Chickpeas and Tomatoes is the perfect dish to tuck into on a cold day.

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Ingredients

2 tbsp olive oil
1 shallot, thinly sliced
1/2 tsp 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 tsp salt
1/2 cup pearl couscous
1/4 cup fresh chives, chopped
3–4 tbsp of mint leaves, chopped (optional, for topping)
1/2 cup crumbled feta cheese (optional, for topping)
4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both)
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp maple syrup
salt and pepper to taste