Pearl Couscous with Chickpeas and Feta

This works as a delicious vegetarian dish all on its own, or a side dish to grilled salmon, chicken, sausages, etc.

Ingredients:

• 1 pint cherry tomatoes, halved

• 1/2 cup sliced green onions

• 2 Tbl. olive oil

• 1 Tbl. balsamic vinegar

• 2 garlic cloves, finely minced or grated

• 1-1/2 tsp. salt

• 3 oregano, rosemary or sage sprigs

• 2 cups boxed (or homemade) vegetable stock or water

• 1/3 cup cilantro (parsley is a fine substitute)

• 1/2 tsp. grated lemon zest

• 3/4 tsp. ground cumin

• 1-1/2 cups pearl couscous, dry (sometimes called Israeli couscous)

• 1 15-oz. can chickpeas

• 1 cup feta, crumbled

• 1/3 cup grated parmesan

• Chopped almonds (optional)

Directions:

1. Preheat oven to 425 degrees

2. In a 9-inch baking dish, toss together the cherry tomatoes, green onions, olive oil, balsamic vinegar, garlic, 1/2 tsp. salt and herb sprigs. Roast until the cherry tomatoes are tender, about 15 minutes.

3. While the tomatoes roast, add the remaining teaspoon of salt to the stock and bring it to a boil. Take it off the heat and add the cilantro, lemon zest and cumin.

4. Remove the tomatoes from the oven and fold in the uncooked (dry) couscous, chickpeas and then stir in the stock mixture. Cover the pan tightly with foil and place back in the oven for another 20 minutes.

5. Remove the foil from the pan and fold in about 3/4 cup of the feta and the parmesan. Bake uncovered until the feta starts to melt, about 5 minutes.

6. To serve, remove the herb sprigs. Optionally fold in some chopped almonds if you'd like some crunch. Top each serving with the remaining feta and some more herbs.

Notes: If you have other vegetables to use up, add them to the pan when you roast the cherry tomatoes. I sometimes include zucchini or asparagus. .