A simple one-pan pearl couscous with cherry tomatoes gently blistered and broken down on the stovetop with garlic, olive oil, and herbs, then folded through tender couscous with lemon and feta.
By james
Servings
4
1.5 cup Pearl couscous
500 g Cherry tomatoes
3 tbsp Extra virgin olive oil
4 clove Garlic cloves
1.75 cup Vegetable stock
1 tsp Dried oregano
0.5 tsp Dried chilli flakes
1 piece Lemon
150 g Feta cheese
0.25 cup Fresh basil leaves
1 tsp Salt
0.5 tsp Black pepper
1 tbsp Unsalted butter
Calories
515 kcal
Protein
16g
Carbs
63g
Fat
23g
Fiber
4g
Sugar
1g
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Blister the Tomatoes
1. Heat olive oil in a large, wide skillet or sauté pan over medium-high heat. Add the garlic cloves (thinly sliced) and cook for about 1 minute until fragrant and just beginning to turn golden — do not burn.
3 tbsp Extra virgin olive oil,
4 clove Garlic cloves
2. Add the cherry tomatoes to the pan with a pinch of salt. Cook over medium-high heat, stirring occasionally, for 8–10 minutes until the tomatoes blister, burst, and begin to break down into a loose jammy sauce. Add the dried oregano and chilli flakes, stir well, and cook for a further 1 minute.
500 g Cherry tomatoes,
1 tsp Dried oregano,
0.5 tsp Dried chilli flakes,
1 tsp Salt
Toast & Cook the Couscous
3. Push the tomato mixture to the sides of the pan and add the pearl couscous directly to the centre. Stir to lightly toast the couscous in the oil for 1–2 minutes until it smells nutty and some pearls start to turn golden.
1.5 cup Pearl couscous
4. Pour in the vegetable stock and stir everything together, incorporating the tomato mixture throughout. Season with salt and black pepper, bring to a simmer, then reduce heat to medium-low. Cover and cook for 8–10 minutes, stirring once halfway through, until the couscous is tender and has absorbed most of the liquid. If it looks dry before the couscous is done, add a splash of water.
1.8 cup Vegetable stock,
1 tsp Salt,
0.5 tsp Black pepper
Finish & Serve
5. Remove from heat. Stir through the butter and the juice and zest of the lemon, taste and adjust seasoning. Let the pan sit uncovered for 2 minutes to allow any remaining steam to settle and the sauce to thicken slightly.
1 piece Lemon,
1 tbsp Unsalted butter
6. Spoon the couscous into bowls. Crumble or break feta over the top in generous chunks, scatter fresh basil leaves over each portion, and finish with a drizzle of olive oil and a crack of black pepper if desired. Serve immediately.
3 tbsp Extra virgin olive oil,
150 g Feta cheese,
0.2 cup Fresh basil leaves,
0.5 tsp Black pepper
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By james
