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Toasted Pearl Couscous with Chicken and Chickpeas

Toasted Pearl Couscous with Chicken and Chickpeas

By Courtney HillOctober 12, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes

The classic combination of Palestinian maftoul, a pasta similar to pearl couscous, and chickpeas inspired this quick and easy one-pot meal. Before cooking the couscous pilaf-style, we toast the seed-sized bits to deepen their wheaty flavor and aroma. A sauté of browned garlic, onion, cumin and allspice creates a heady base for simultaneously poaching boneless chicken thighs and steaming the toasted couscous; the chicken gets a 5-minute head start before the couscous is added so everything finishes at the same same time. A spoonful of tangy-sweet pomegranate molasses brightens the flavors while balancing the warm, earthy spices.

Tip

Don't worry if browned bits form on the bottom of the saucepan as you sauté the garlic, onion and carrots. These bits, called fond, help build rich flavor in the dish.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    cup pearl couscous

  • 4

    medium garlic cloves, chopped

  • 1

    medium yellow onion, chopped

  • 3

    large carrots, peeled, quartered lengthwise and cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 1

    tablespoon ground cumin

  • ½

    teaspoon ground allspice

  • 1

    pound boneless, skinless chicken thighs, trimmed and halved

  • 2

    bay leaves

  • 15½

    ounce can chickpeas, rinsed and drained

  • 1

    teaspoon pomegranate molasses, plus more to serve

  • 1

    cup lightly packed fresh flat-leaf parsley, roughly chopped

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.

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