Toasted Pearl Couscous with Chicken and Chickpeas

By lorik

Tip: Don't stir the onion too often as it cooks. Infrequent stirring allows the slices to brown deeply; this caramelization is essential for developing rich flavor in the dish.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 cup pearl couscous
• 1 medium yellow onion, halved and thinly sliced
• Kosher salt and ground black pepper
• 2 tablespoons tomato paste
• 3 teaspoons ground sumac, divided
• 1 cinnamon stick
• 1 pound boneless, skinless chicken thighs, trimmed and halved
• 2 medium carrots, peeled and thinly sliced on diagonal
• 15 ½ -ounce can chickpeas, rinsed and drained
• 1 teaspoon grated lemon zest, plus 1½ tablespoons lemon juice
• ½ cup lightly packed fresh mint, chopped

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from

Preparation

Step 1

In a large Dutch oven over medium-high, heat 1 tablespoon of 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 onion, 2 teaspoons salt and ¾ teaspoon pepper, then cook, stirring occasionally, until the onions are well-browned, 3 to 5 minutes. Add the tomato paste, 2 teaspoons of sumac and the cinnamon, then cook, stirring, until fragrant, about 30 seconds. Stir in the chicken, carrots, 3 cups water and the couscous. Bring to a boil, then cover, reduce to medium-low and cook until the chicken is opaque when cut into and the couscous is tender but not mushy, 15 to 20 minutes.

Stir in the chickpeas and the lemon zest and juice, then remove and discard the cinnamon stick. Taste and season with salt and pepper. Stir in half of the mint and transfer to a serving bowl, then sprinkle with the remaining 1 teaspoon sumac and the remaining mint.