Pearl Couscous with Sun-Dried Tomato Pesto
From the Moroccan spices to a rich sun-dried tomato pesto, this recipe is packed with a beautiful mix of complex flavors that are tempered by Israeli couscous, earthy chickpeas, sweet raisins, and a dollop of local Greek yogurt.
Servings
Produce
Garlic (Organic)
4 2 Clove
Carrot (Organic)
6 3 oz
Broccoli (Organic)
8 4 oz
Mint (Organic)
.5 0.25 oz
Dino kale (Organic)
4 2 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Israeli couscous
2 1 cup
Greek Yogurt
4 2 tablespoon
Golden Raisins
1 0.5 oz
Chickpea
27 13.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1.5 0.75 teaspoon
Coriander powder
1/2 0.25 teaspoon
Smoked paprika
1 0.5 teaspoon
Garlic powder
1 0.5 teaspoon
Sun-dried tomato pesto
Sun-dried tomatoes
2 1 oz
Olive oil
1.5 0.75 oz
Walnuts
.25 0.13 cup
Minced Garlic
1 0.5 Clove
Lemon juice
1 0.5 tablespoon
Harissa
1 0.5 teaspoon
Prep ahead (optional)
a. Chop kale bite-sized. b. Cut carrots into ¼”-thick coins, half-moons, or dice. c. Chop broccoli into small florets; thinly slice or ¼” dice tender stems. d. Thinly slice or ¼” dice red onion. Divide into two. e. Mince or thinly slice garlic. Divide into two. f. Stack mint leaves. Thinly slice.
Instructions
1
Cook Israeli couscous:
a. In large saucepan over medium heat, add 2 tsp olive oil and Israeli couscous; stir and toast in oil about 1-2 minutes.
b. Carefully stir in 3½ cups water (1¾ cups for 2-person portion). Cover and cook until tender, about 10 minutes. Drain if necessary.
2
Meanwhile, cook vegetables:
a. In a large sauté pan over medium-high heat, add 2 tsp olive oil, half the red onion (thinly slice), and half the garlic (thinly slice or mince); cook until onion is translucent, about 2 minutes.
b. Add broccoli (thinly slice stems, small florets) and carrots (¼”-thick coins, half-moons, or dice). Stir to combine. Add ¼ cup water and allow to steam until vegetables are fork-tender and water dissipates.
c. Add vegetables and sun-dried tomato pesto to cooked Israeli couscous; toss to combine.
3
Cook Moroccan chickpeas:
a. Drain and rinse chickpeas. Set aside.
b. In the same sauté pan over medium-high heat, add 1 tbsp olive oil.
c. Add remaining garlic (mince) and remaining red onion (thinly slice or small dice); cook until red onion is translucent, about 2 minutes.
d. Add chickpeas, Moroccan spice mix, and ½ tsp salt.
e. Stir in golden raisins, dino kale (chop bite-sized), and 1 cup water (½ cup for 2-person portion). Cook until chickpeas are warmed through and water reduces by half, about 5-6 minutes.
4
Serve:
a. Divide Moroccan chickpeas among bowls. Garnish each serving with 1 tbsp Greek yogurt and mint (stack leaves, thinly slice)
b. Serve Israeli couscous alongside. Enjoy
Chef's notes
You can make this a two-step recipe by combining steps 2 and 3, cooking chickpeas and all the vegetables together. Toss in the cooked Israeli couscous and sun-dried tomato pesto. Garnish as suggested, and voila, supper is ready.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX