Ingredients
- 1 Shallot, thinly sliced
- 1 tsp Cumin
- 1 can chickpeas (drained and rinsed)
- 1 can diced tomatoes
- 3/4 cups Vegetable Broth
- 1/2 cup Pearl Couscous
- Fresh Chives, chopped
- 1 tablespoons of Mint leaves chopped
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the shallots and cumin to the skillet and sauté them until they soften, which should take about 5 minutes.
- If you like, you can mash the chickpeas gently a few times in the skillet. This is optional but can give your dish a more interesting texture and make it slightly creamy.
- Now, add the diced canned tomatoes to the skillet and bring everything to a simmer.
- Pour in the broth and add some salt and the couscous. Bring the mixture to a simmer again.
- Once it's simmering, cover the skillet and reduce the heat to low. Let it cook for 6-8 minutes or until the couscous becomes soft and absorbs most of the liquid. It should have a nice, soft, and chewy texture, similar to al dente pasta.
- To finish, stir in the chives.
- Finally, top the dish with feta cheese.
Enjoy your meal!