MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pearl Couscous w/Creamy Feta & Chickpeas
Categories: Vegetables, Cheese, Pasta, Herbs
Yield: 4 servings

1 pt Grape tomatoes; halved
1/4 c Sliced scallions
2 tb Extra-virgin olive oil; more
- for drizzling
1 tb Balsamic vinegar; more for
- serving
2 Fat garlic cloves; fine
- grated or minced
1 1/2 ts Kosher salt; more as needed
1/2 ts Black pepper; more for
- serving
3 Oregano, rosemary or sage
- sprigs
2 c Vegetable stock
1/3 c Chopped cilantro, dill or
- parsley; more for serving
1/2 ts Fine grated lemon zest
3/4 ts Ground cumin
8 oz Pearl couscous
15 oz Can chickpeas; drained,
- rinsed
1 c Feta, crumbled
1/3 c Fresh grated Parmesan

Set oven @ 450oF/232oC.

In a 9" baking dish, cake pan or gratin dish, toss
together tomatoes, scallions, 2 tablespoons oil, 1
tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper
and oregano sprigs. Roast until tomatoes are tender,
about 15 minutes.

While tomatoes roast, heat the stock until it boils,
then stir in remaining 1 teaspoon salt, adding more to
taste. (You want a well-seasoned broth here to flavor
the couscous.) Stir in cilantro, lemon zest and cumin.

Remove tomatoes from oven and fold in couscous,
chickpeas and hot stock mixture. Cover pan tightly with
foil, and return to oven for 20 minutes.

Remove foil and fold in about 3/4ths of the feta (save
the rest for garnish) and Parmesan. Bake uncovered until
feta starts to melt, another 5 minutes.

To serve, pull out and discard herb sprigs if you like,
and spoon couscous into bowls. Top with remaining feta,
lots more herbs, pepper and a drizzle of olive oil and
balsamic vinegar.

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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