comment icon 70 more comments This chickpea and couscous skillet is the exact right kind of SOS cozy winter-is-getting-long recipe that I’ve been needing in my life this month. What month is it, anyway?
In This Post: Everything You Need For This Couscous Skillet
This whole thing eats almost like a casserole – big scoops of steaming, saucy goodness going onto each plate – with the couscous bringing the chewy bite, the chickpeas giving it some oomph, and the canned tomatoes and herbs bringing the happy illusion of sunshine in the middle of winter. Although, speaking of seasons, this guy can also be done in the summer – kind of like that one-pan tomato and kale farro recipe from last summer. I’ve been serving this with a little side of massaged kale, which I like so much that I included it here. It’s not really enough to call a salad, because it’s just kale that gets a gentle little spa treatment, but it’s just the right thing to provide some brightness and crunch and pack in some greens for the day. Maybe I am a child, but my favorite part of this recipe is the chickpea mash in Step 1 because it helps make the texture more interesting and gives it a very slight feeling of rich creaminess. Plus… mashing things is fun.
Other Things To Know About This Couscous Skillet
Other Types Of Beans To Use
If not using chickpeas, my next choice would be white beans such as cannellini beans! They are a bit more delicate and might break down more during the simmer, so I would probably advise adding half at the beginning (to mash), and the remaining half of them closer to the end so they hold their shape. 4.9 from 36 reviews
2 tablespoons olive oil 1 shallot, thinly sliced 1/2 teaspoon 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 teaspoon salt 1/2 cup pearl couscous 1/4 cup fresh chives, chopped 3–4 tablespoons of mint leaves, chopped (optional, for topping) 1/2 cup crumbled feta cheese (optional, for topping)
Massaged Kale Salad (for serving, if you want):
4–5 stalks kale, stems removed, torn into small bite-sized pieces (can be curly kale or lacinato kale, I use both) 3 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon maple syrup salt and pepper to taste
Other Protein Options
If beans aren’t in the cards for you, I think this would be great with chicken meatballs (these ones are exceptionally easy and very popular) or just store-bought frozen meatballs as well. To make sure you get them cooked correctly, I’d recommend cooking them separately and then just serving it all together at the end. And, I mean, a rotisserie chicken is never a bad idea when you’re looking to just add some juicy chunks of savory protein to a meal. My daughters go nuts every time I bring one home from the grocery store.
FYI For The Leftovers
This makes a relatively small batch (2-3 servings) so you might not have a ton of leftovers! But if you do, just know that the couscous will continue to absorb liquid and so your leftovers will look and feel a bit drier than it did right out of the pan. It’s best to eat this one fresh, and if you’re reheating leftovers, just make sure to add some additional water or broth to help it get things saucy / creamy again.
Other Sides (Besides The Kale)
If kale isn’t your thing, here are a couple of my other favorite sides that would work really well here: a Simple Green Salad (my daughters LOVE this and so do we), a pan of House Favorite Brussels Sprouts (same about the kid-approval), Avocado Caesar Green Beans (the sauce is SO GOOD), or a loaf of No Knead Bread (carbs on carbs but I’m not complaining).
