Toasted Pearl Couscous w/ Chicken & Chickpeas

Updated at: Wed, 16 Aug 2023 20:21:30 GMT

Step 1

In a large Dutch oven over medium-high, heat 1 tablespoon of the oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and cook, stirring, until beginning to brown, about 30 seconds. Add the onion, carrots, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally, until browned bits have developed on the bottom of the pan, 3 to 5 minutes. Add the cumin and allspice, and cook, stirring, until fragrant, about 30 seconds.

Step 2

Stir in the chicken, bay, 1 teaspoon salt and 2 cups water. Bring to a boil, then cover, reduce to medium-low and simmer for 5 minutes. Stir in the couscous, cover and simmer until the chicken is opaque when cut into and the couscous is tender but not mushy, about 8 minutes.

Step 3

Off heat, stir in the chickpeas, pomegranate molasses and half the parsley. Remove and discard the bay, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining parsley. Serve with additional pomegranate molasses for drizzling.

1 liked

0 disliked