Pearl Couscous with Creamy Feta and Chickpeas

cooking.nytimes.com

Chez Jolee

I added this app to keep all my Instant Pot recipes but now use it to add my favorites. It works really well for me

1 pint grape tomatoes, halved

¼ cup sliced scallions

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 tablespoon balsamic vinegar, plus more for serving

2 fat garlic cloves, finely grated or minced

1½ teaspoons kosher salt, plus more as needed

½ teaspoon black pepper, plus more for serving

3 oregano, rosemary or sage sprigs

2 cups vegetable stock or water

⅓ cup chopped cilantro, dill or parsley, plus more for serving

½ teaspoon finely grated lemon zest (from ½ lemon)

¾ teaspoon ground cumin

8 ounces pearl couscous (1½ cups)

1 (15-ounce) can chickpeas, drained and rinsed

1 cup feta, crumbled (about 4 ounces)

⅓ cup freshly grated Parmesan (1½ ounces)

Directions at cooking.nytimes.com

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