Skillet-Blistered Cherry Tomato Lemon Pearl Couscous
Mediterranean · 30 mins
Tender pearled couscous tossed with skillet-blistered cherry tomatoes, lemon, herbs, olive oil, and a little feta for a bright, simple dish.
By james
Servings
4
2 cup Cherry tomatoes
4 tbsp Olive oil
1 tsp Kosher salt
0.5 tsp Black pepper
1.5 cup Pearled couscous
2.25 cup Water
1 piece Lemon
0.5 cup Fresh parsley
0.25 cup Fresh mint
0.5 cup Feta cheese
1 tsp Ground coriander
0.25 tsp Ground cumin
0.5 tsp Aleppo pepper
0.25 tsp Sumac (or za’atar)
Calories
271 kcal
Protein
6g
Carbs
22g
Fat
18g
Fiber
2g
Sugar
1g
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Cook tomatoes
1. Heat part of the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes, kosher salt, black pepper, ground coriander, ground cumin, and Aleppo pepper and cook, stirring occasionally, until the tomatoes blister and begin to soften and the spices turn fragrant.
2. Continue cooking until some of the cherry tomatoes burst and release their juices, then remove from the heat.
Couscous
3. Meanwhile, bring the water to a boil. Stir in the pearled couscous and a pinch of kosher salt, reduce to a gentle simmer, and cook until tender and the water is absorbed.
1 tsp Kosher salt,
1.5 cup Pearled couscous,
2.2 cup Water
4. Drain any excess water if needed, then fluff the pearled couscous with a fork. Finely zest the lemon and squeeze in its juice.
1 piece Lemon
Assemble
5. Transfer the pearled couscous to a large bowl. Add the blistered cherry tomatoes with their juices, the lemon zest, lemon juice, remaining olive oil, fresh parsley, and fresh mint. Toss gently and season with more kosher salt and black pepper if needed.
2 cup Cherry tomatoes,
4 tbsp Olive oil,
1 tsp Kosher salt,
0.5 tsp Black pepper,
1 piece Lemon,
0.5 cup Fresh parsley,
0.2 cup Fresh mint
Finish
6. Fold in the feta cheese, then finish with a pinch of sumac or za’atar and serve warm or at room temperature.
0.5 cup Feta cheese
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By james