Budget Couscous, Cabbage and Chickpea Skillet with Lemon Cheese Crust

Instructions

1. 1

   1. Place the couscous in a medium bowl with 1/2 teaspoon salt. Pour the boiling water over it, add 1 tablespoon vegetable oil, stir briefly, cover, and let it rest for 5 minutes. Then fluff it with a fork to separate the grains.

2. 2

   2. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large oven-safe skillet over medium heat. Add the onion and cook for 4 minutes, stirring, until it starts to turn translucent.

3. 3

   3. Add the garlic and cook for 30 seconds. Stir in the green cabbage, the remaining salt, black pepper, sweet paprika, and ground cumin. Cook for 6 to 8 minutes, stirring, until the cabbage softens and picks up a little color.

4. 4

   4. Add the crushed tomato and cooked chickpeas. Cook for 4 minutes over medium heat so the tomato reduces slightly and the chickpeas absorb the flavor of the base.

5. 5

   5. Add the hydrated couscous to the skillet and mix well to combine it with the cabbage and chickpeas. Cook 2 minutes more. Stir in the lemon zest and lemon juice, mix again, and adjust salt if needed.

6. 6

   6. Sprinkle the grated semi-hard cheese evenly over the top. Transfer the skillet to a preheated oven at 220 °C / 425 °F for 6 to 8 minutes, or until the cheese is melted and browned around the edges.

7. 7

   7. Remove carefully, let rest for 2 minutes, and finish with chopped parsley before serving.