Baked feta pearl couscous is a delicious, hearty dinner filled with a sweet burst of juicy tomatoes and a creamy feta sauce.
Try this recipe for an easy weeknight meal, filled with fresh flavor, spice and creamy feta cheese. I love it as is or with baked salmon for a well-rounded dinner.
Chopped onion and cherry tomatoes are roasted with a block of feta, olive oil and spices until soft, then mixed together with chickpeas, herbs and pearl couscous. This dish is a low effort meal that can be flavored in so many ways!
I shared a similar baked feta pasta recipe to my blog a while back, but love this variation made with pearl couscous and chickpeas.
What you’ll need to make baked feta pearl couscous
Simple ingredients come together to make this flavorful dish. Here’s what you’ll need-
- Cooked pearl couscous- or sub a small shaped pasta
- Feta cheese– or substitute goat cheese
- Diced onion– you can add chopped red pepper and spinach for even more veggies
- Chickpeas– for a boost of protein and fiber
- Spices– salt, paprika, red pepper flakes and cumin
- Olive oil
- Start by preparing your couscous as instructed on the package.
- Add the chopped onion and tomatoes to a baking dish and toss them with olive oil and your spices. Place the block of fete cheese in the center of the dish and drizzle with olive oil.
- Bake on 400 F for about 35-40 minutes, until the veggies and feta cheese have softened
- Remove the dish from the oven and mash the feta cheese into the veggies creating a sauce. Add in the chickpeas, herbs and pearl couscous and toss everything to combine
I love serving this dish for dinner or lunch with a side of my pistachio salmon or lemon butter fish. Enjoy the leftovers cold or warmed- they make for the best meal prep for busy work days!
Other hearty dinner ideas:
Corn & Caramelized Onion Stuffed Shells
Herb Rice and Chickpeas
Harissa Chicken and Veggies
Baked Feta Pearl Couscous
Ingredients
- 1 ½ cups uncooked Pearl Couscous
- 1 ¾ cups water
- 1 block of feta 8 oz
- ½ yellow onion diced
- 24 oz cherry tomatoes
- 1 can chickpeas 15 oz, drained
- ¼ cup olive oil
- ¼ cup fresh parsley chopped
- 1 tsp salt
- 1 tsp paprika
- ¼ tsp red pepper flakes
- ¼ tsp cumin
Directions
- Preheat the oven to 400 F
- To a baking dish, add the cherry tomatoes, chopped onion and spices and toss with the olive oil. Place the block of feta in the center of the pan and drizzle with a little extra olive oil
- Bake for 35-45 minutes, until the tomatoes have softened. Once soft, mash together with the feta cheese to create the sauce
- While that bakes, prepare the pearl couscous by combining the couscous, water and pinch of salt to a pot. Cover with a lid and bring it to a boil. Once boiling, reduce the heat to low and simmer for 15-18 minutes until all of the water is absorbed
- Mix the cooked couscous with the tomato feta sauce and add in the chickpeas and chopped parsley
- Serve warm or cold
Mine was around 10″ x 8″, but you can use one thats slightly bigger like a 9″ by 13″