Description
Pearl Couscous Skillet with Chickpeas and Feta (plant-based) is a quick, wholesome, and flavorful one-pan meal combining tender pearl couscous, hearty chickpeas, and creamy plant-based feta. Bursting with Mediterranean flavors, fresh herbs, and spices, this versatile dish is perfect for busy weeknights and can be easily customized with your favorite veggies or proteins.
Ingredients
Scale
Main Ingredients
- 1 cup pearl couscous
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup plant-based feta, crumbled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 2 tablespoons lemon juice (natural)
- 1 1/4 cups vegetable broth
- 1 teaspoon ground cumin (natural)
- 1 teaspoon smoked paprika (natural)
- Salt and pepper, to taste
Optional Variations
- 4 slices smoked turkey bacon, chopped (optional)
- 1 cup fresh spinach or kale, roughly chopped (optional)
- 1/4 cup toasted pine nuts (optional)
- 1/4 cup grape juice (natural) instead of lemon juice (natural) (optional)
- 1/2 teaspoon chili flakes or cayenne pepper (natural) for spice (optional)
Instructions
- Prepare the base flavors: Heat olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until translucent and fragrant. This step builds the foundation of flavor that will enhance every spoonful.
- Toast the pearl couscous: Add pearl couscous to the skillet, stirring it with the onion and garlic mixture. Toast the couscous for about 2 to 3 minutes until it just begins to turn golden, which brings out its nuttiness.
- Add spices and liquid: Mix in ground cumin, smoked paprika, salt, and pepper to coat the couscous evenly. Pour in vegetable broth and vegetarian Worcestershire sauce (natural), stirring to combine. Bring the mixture to a gentle boil.
- Simmer and cook couscous: Reduce heat to low, cover the skillet, and let the couscous cook for about 10 minutes until tender and liquid absorbed. Stir occasionally to prevent sticking.
- Fold in chickpeas and feta (plant-based): Once the couscous is tender, fold in rinsed chickpeas and crumbled plant-based feta. Return to heat just long enough to warm the chickpeas and slightly soften the cheese.
- Finish with fresh herbs and lemon: Remove the skillet from heat and stir in chopped fresh parsley and a generous squeeze of lemon juice (natural). This final step adds fresh brightness and an appetizing aroma.
Notes
- Toast the couscous first to enhance flavor and prevent mushiness.
- Use fresh herbs generously for brightness and freshness.
- Add chickpeas toward the end to keep their texture firm.
- Adjust seasoning after adding feta and lemon juice to balance saltiness and acidity.
- Choose quality vegetable broth for a richer taste.
- Optional: Add smoked turkey bacon for a smoky savory touch.
- Optional: Stir in spinach or kale near the end for extra nutrients and color.
- To make spicy, add chili flakes or cayenne while sautéing the onions.
- For gluten-free version, substitute pearl couscous with quinoa or millet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pearl couscous, chickpeas, plant-based feta, one-pan meal, Mediterranean, quick dinner, vegetarian, vegan option, gluten free
