The One That Just Came Together

Some nights, we have dinners that are elaborate, well-planned and impressive. Some nights we eat grilled cheese. And some evenings, I just throw random ingredients together. This dish came out of one of those evenings. I had fresh peas to use from our CSA, a little bit of feta cheese (left over from our favorite breakfast), chickpeas in the freezer and stray scallion in the crisper drawer.

I threw it all together with some herbs from our garden, some garlic and a lemon, and we had a surprisingly tasty dinner. Even a blind squirrel finds a nut once in a while, right? 😉 The leftovers made a great lunch for the next couple of days as well!

Chickpea CousCous

Lemon Herb Couscous with Chickpeas, Peas and Feta

3/4 cup couscous
1 1/2 cups chicken or vegetable stock
1 cup fresh peas
3 cups cooked chickpeas
1 garlic clove, minced
1 ounce feta cheese, crumbled
1 scallion, finely chopped
zest and juice of one lemon
2-3 tablespoons fresh herbs, minced (I used a combination of oregano, basil, parsley and thyme. Fee free to choose your favorites!)
Olive oil
Salt and pepper, to taste

In a medium saucepan, heat a tablespoon (or so) of olive oil over medium heat. Add the chickpeas and garlic to the pan and cook until just heated through. Remove from heat, cover and keep warm.

Meanwhile, cook the peas until crisp-tender. (I took the easy way out and microwaved them for a minute or two.) Drain the peas and set them aside as well.

Pour the couscous in to a large, heat-proof bowl. (I used my Pyrex mixing bowl.) Bring the stock to a boil in a small saucepan set over medium high heat. When the stock comes to a boil, pour it over the couscous and cover with plastic wrap. Let stand for five minutes.

Uncover the couscous and fluff with a fork. Zest the lemon into the pasta, then stir in the peas, chickpeas and garlic. Toss the peas, scallion and herbs into the couscous mixture, and then add the lemon juice. Stir to combine. Finally, mix in the feta cheese. Taste, and season with additional salt, pepper or olive oil as needed. Serve warm or at room temperature.

A Beth’s Blue Plate Special Original

Click here for printable version.


3 thoughts on “The One That Just Came Together

  1. I’d hardly call you a blind squirrel, friend! This looks and sounds deliscous! I have never tried coucous. I may have to now. I thought it was quinoa at first, which would probably also worK?

    1. Thanks!! 🙂 It would work with quinoa; it’d just take longer to cook. I like the fact that couscous cooks up in 5 minutes. (Quinoa is probably healthier though…)

  2. Beth,
    What a great combination of flavors–sounds very summery and perfect to me! I need to cook up a bag of chick peas, as I used the last of the last bag (the last of the last bag? fine, it sounds weird but I’ll go with it) in hummus last week.

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