Creamy Feta, Tomato, and Chickpea Israeli Couscous Casserole
 
 
A cozy one pan creamy feta, tomato, and chickpea Israeli couscous casserole - the perfect comfort food for spring!
Yield: 4-6 servings
Ingredients
  • 1 pint cherry tomatoes, halved lengthwise
  • ¼ cup thinly sliced scallions
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 large garlic cloves, minced
  • 1½ tsp kosher salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 3 oregano sprigs
  • 2 cups vegetable broth
  • ⅓ cup minced parsley
  • ½ teaspoon finely grated lemon zest
  • ¾ teaspoon ground cumin
  • 1½ cups Israeli couscous
  • 15 oz can chickpeas, drained and rinsed
  • 4 oz feta, crumbled
  • ⅓ cup grated parmesan cheese
Instructions
  1. Heat oven to 450F.
  2. In a 9-inch baking pan or gratin dish, toss together the tomatoes, scallions, olive oil, vinegar, garlic, ½ tsp salt, black pepper, and oregano sprigs. Roast until the tomatoes are caramelized and tender, about 15 minutes.
  3. Meanwhile, heat the vegetable broth with the remaining tsp salt until boiling. Stir in the parsley, lemon zest, and cumin.
  4. Remove the pan with the tomatoes from the oven. Remove the oregano sprigs. Stir in the couscous, chickpeas, and hot broth mixture. Cover tightly with aluminum foil and return to the oven. Bake for 20 minutes.
  5. Remove the foil and top with the feta and parmesan. Return to the oven and bake for another 5 minutes or until the cheese starts to melt and brown.
  6. Serve warm.
Notes
Recipe from Melissa Clark via The New York Times
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/creamy-feta-tomato-and-israeli-couscous-casserole.html