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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pearl Couscous w/Creamy Feta & Chickpeas   
    Categories: Vegetables, Cheese, Pasta, Herbs   
         Yield: 4 servings   
       
         1 pt Grape tomatoes; halved   
       1/4 c  Sliced scallions   
         2 tb Extra-virgin olive oil; more   
              - for drizzling   
         1 tb Balsamic vinegar; more for   
              - serving   
         2    Fat garlic cloves; fine   
              - grated or minced   
     1 1/2 ts Kosher salt; more as needed   
       1/2 ts Black pepper; more for   
              - serving   
         3    Oregano, rosemary or sage   
              - sprigs   
         2 c  Vegetable stock   
       1/3 c  Chopped cilantro, dill or   
              - parsley; more for serving   
       1/2 ts Fine grated lemon zest   
       3/4 ts Ground cumin   
         8 oz Pearl couscous   
        15 oz Can chickpeas; drained,   
              - rinsed   
         1 c  Feta, crumbled   
       1/3 c  Fresh grated Parmesan   
       
     Set oven @ 450oF/232oC.   
        
     In a 9" baking dish, cake pan or gratin dish, toss   
     together tomatoes, scallions, 2 tablespoons oil, 1   
     tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper   
     and oregano sprigs. Roast until tomatoes are tender,   
     about 15 minutes.   
        
     While tomatoes roast, heat the stock until it boils,   
     then stir in remaining 1 teaspoon salt, adding more to   
     taste. (You want a well-seasoned broth here to flavor   
     the couscous.) Stir in cilantro, lemon zest and cumin.   
        
     Remove tomatoes from oven and fold in couscous,   
     chickpeas and hot stock mixture. Cover pan tightly with   
     foil, and return to oven for 20 minutes.   
        
     Remove foil and fold in about 3/4ths of the feta (save   
     the rest for garnish) and Parmesan. Bake uncovered until   
     feta starts to melt, another 5 minutes.   
        
     To serve, pull out and discard herb sprigs if you like,   
     and spoon couscous into bowls. Top with remaining feta,   
     lots more herbs, pepper and a drizzle of olive oil and   
     balsamic vinegar.   
        
     By: Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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