This dreamy creamy vegan “yogurt” is the BEST! Naturally sweetened and made in five minutes with three ingredients.
Mixing: If you have trouble mixing it, add 1/4 to 1/2 cup of non-dairy milk. For an easier mix, thaw the peaches first!
Probiotics – For a probiotic boost, you can empty a probiotic capsule directly into the blender and blend. In fact, I preferred the batches that I made without the probiotics. I felt that the texture became a bit chalky with the probiotic capsule.
Pearl Couscous Skillet: I got this recipe in my inbox this morning and realized it was for dinner. I just sat down and took my first bite and oh my goodness. Repeat immediately. I think my tomatoes were a bit pitted so I’ll probably crush them next time, but otherwise no notes. 10/10 will definitely do it again!!
This Chickpea and Couscous Casserole is exactly the kind of comforting, long-lasting SOS winter recipe I needed in my life this month. What month are we in, by the way?
Everything is eaten almost like a casserole: big spoonfuls of steamed spicy goodness on every plate, chewy bites with couscous, chickpeas give it a bit of a punch, and canned tomatoes and herbs a nice touch of sun. Sun in the middle of winter.
Although speaking of seasons, this variety can also be made in the summer, like last summer’s Kale and Farro Tomato recipe.
I serve it with mashed banana, which I love so much I’ve included it here. It’s not really enough to call it a salad, because it’s just the kale that gets a little spa treatment, but it’s just the right thing to add shine and crunch and pack greens for the day.
I may be a kid, but my favorite part of this recipe is the hummus in step 1 because it helps make the texture more interesting and gives it a slightly rich creamy feel. Plus… it’s fun to mix things up.
A picture of Pearl Couscous Skillet with Tomatoes, Chickpeas, and Feta
Cooking Pan of Pearl Couscous With Tomatoes, Chickpeas, And Feta
Lewd, shameless God! This couscous skillet is bursting with vibrant flavors and freshness. Couscous with pearls, tomatoes, chickpeas, spices, kale, and a handful of fresh herbs and feta on top.
Serve couscous with a little side of massaged kale. Top individual servings with mint leaves and feta. Creamy, chewy, comforting – it’s so good!
If I’m not using chickpeas, my next option would be white beans like cannellini beans! They’re a little fragile and can break up more during boiling, so I’d probably recommend adding half at the beginning (to loosen) and the other half near the end to keep their shape.
If beans aren’t on your cards, I think it would be great with chicken meatballs (they’re incredibly easy and very popular) or store-bought frozen meatballs. To make sure you cook them properly, I recommend cooking them separately and serving them all together at the end.
And, I mean, rotisserie chicken is never a bad idea when you want to add juicy chunks of salty protein to a meal. My daughters go crazy every time I bring one home from the supermarket.
https://healthdesire.info/napa-chicken-salad/This makes a relatively small batch (2-3 servings) so you won’t have a lot left over! But if you do, be aware that the couscous will still absorb some of the liquid, and as a result, the leftovers will look drier than when you take them out of the pan.
It’s best eaten fresh, and if you’re reheating leftovers, be sure to add a little extra water or broth to help make things spicy/creamy again.
If kale isn’t your thing, here are some of my other favorite sides that would work great here:
A simple green salad (my daughters love it and so do we)
Homemade favorite Brussels sprouts (as approved by the kids)
(Carbs on carbs, but I’m not complaining) No-knead bread
PAN DE COUSCOUS: Frequently Asked Questions
How to mash gram?
You can use a potato masher (affiliate link) or the back of a wooden spoon which works perfectly!
Couscous is actually a type of nutty pasta made from semolina flour and water. Similar to ordinary couscous, pearl couscous can be obtained at practically any large supermarket (I found mine at my neighbourhood Kowalski’s) or here on Amazon (affiliate link). but a little bigger.
I wouldn’t recommend it as a substitute because regular couscous has a drier, chewier texture.
Lewd, shameless God! This couscous skillet is bursting with vibrant flavors and freshness. Couscous with pearls, tomatoes, chickpeas, spices, kale, and a handful of fresh herbs and feta on top.
Liz’s Bistro Salad: I already make this salad 3 times a week! So bright and straightforward, yet complex and flavorful. From there, it will be a standard rotation.
This salad was brought to the dinner club by my friend Liz (Liz’s Roasted Broccoli Salad) a few weeks ago. There were French themes such as charcuterie, French onion soup, steak bourguignon, creamy potatoes, handmade bread, and crème brulee. Smile and then there was Liz’s salad. It was like a small beacon of light in a sea of cream, butter, and cheese. I eat it in a salad, but also with a beef stew, a cheesy panini, or a big bowl of mushroom soup.