TZUTC: -0500   
   MSGID: 28249.recipes@1:2320/105 2b5c35cc   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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   
       
   MMMMM   
      
   ... Experience varies directly with the amount of equipment ruined.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5058/104 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426