Pearl Couscous with Zucchini and Purple Kale
A nice, simple variation of pearl couscous, but oh so tasty!
The sauce can be flavored in a variety of ways. We love sumac, or za'atar, or Aleppo pepper. Experiment and find what works for you!
Ingredients
- 1 cup couscous pearl, whole whear
- 1 ¼ cup vegetable broth
- 1 tablespoon turmeric
- 16 ounces garbanzo beans cooked, can use 1 can
- 4 cloves garlic finely minced
- 1 bunch purple kale
- 2 medium zucchini
For the sauce
- ¼ cup tahini
- ¼ cup lemon juice
- ¼ cup water add more as needed
- 2 cloves garlic finally chopped
- 1 tablespoon smoked paprika Aleppo pepper, sumac, or cumin (optional)
Instructions
- Preheat the oven to 400 degrees F if using a Dutch oven.
- Place the couscous in the baking dish. Add the turmeric to the broth.Bring the broth to a boil. Pour the broth over the couscous. Add a splash of oil. Stir well and let sit.
- It is also good with olives baked in the dish. Fresh lemon slices also provide a nice flavor and visual appeal.
- Once the couscous has expanded, add the garlic and mix into the couscous. Place the beans on top of the couscous. Next layer the kale. Finally layer the zucchini.
- Cover the dish and place in the oven. If using a tagine or other clay pot, turn the oven on and set the temperature to 400 degrees.
- Bake for about 45 minutes.
- While baking, make the tahini sauce. Blend all the ingredients together and stir well. You may need to add more water to get the consistency you want.
- When the couscous is done, mix well and serve with the tahini sauce.
Notes
The dish can also be quite nice with lemons. Cut them thin with the peel and top the couscous before baking with the lemon.
Tried this recipe?Let us know how it was!