Mediterranean Pearl Couscous with Chickpeas and Feta

1. Preheat Oven and Prepare Dish

Start by preheating your oven to 450°F. While the oven is heating up, grab a 9-inch baking dish, cake pan, or gratin dish—whatever you have on hand.

2. Roast Tomatoes and Aromatics

In your chosen dish, toss together the halved grape tomatoes, sliced scallions, two tablespoons of extra-virgin olive oil, one tablespoon of balsamic vinegar, finely grated or minced garlic, half a teaspoon of kosher salt, a bit of black pepper, and your herb sprigs (whether you opt for oregano, rosemary, or sage). Roast this mixture in the oven for about 15 minutes, until the tomatoes are tender and their sweetness is beautifully enhanced.

3. Prepare Stock Mixture

While the tomatoes roast, bring your vegetable stock or water to a boil in a medium saucepan, seasoning it with the remaining teaspoon of kosher salt. Once the stock is boiling, stir in the chopped herbs (cilantro, dill, or parsley), lemon zest, and ground cumin. This seasoned broth will infuse the couscous with rich, aromatic flavors.

4. Combine Ingredients and Bake

After the tomatoes have roasted, remove them from the oven and fold in the pearl couscous and chickpeas. Pour the hot stock mixture over the top, then cover the dish tightly with foil. Bake this mixture for 20 minutes, allowing the couscous to absorb the flavorful broth and soften.

5. Add Cheese and Finish Baking

Once the couscous is tender, remove the foil and fold in about three-fourths of the crumbled feta and all of the grated Parmesan. Return the dish to the oven, uncovered, for another five minutes, just until the feta starts to melt, adding a luscious creaminess to the dish.

6. Garnish and Serve

To serve, garnish with the remaining feta and a bit more of your chosen herbs. Finish with a drizzle of extra-virgin olive oil, a splash of balsamic vinegar, and a sprinkle of black pepper. Enjoy your Mediterranean Pearl Couscous with Chickpeas and Feta warm, savoring the harmonious blend of flavors and textures.