Indulge in the delightful combination of creamy feta, juicy tomatoes, and hearty chickpeas, blended with Israeli couscous and baked to perfection. This casserole is a harmonious fusion of flavors and textures, creating a comforting and satisfying dish.
Ingredients: 1 cup Israeli couscous. 2 cups cooked chickpeas. 1 cup cherry tomatoes, halved. 1 cup crumbled feta cheese. 1/2 cup heavy cream. 1/4 cup chopped fresh basil. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Preheat oven to 375F 190C. Cook Israeli couscous according to package instructions; set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cooked chickpeas and cherry tomatoes to the skillet. Cook for 3-4 minutes until tomatoes start to soften. Stir in cooked Israeli couscous, heavy cream, and crumbled feta cheese. Season with salt and pepper to taste. Transfer the mixture to a casserole dish. Sprinkle chopped basil on top. Bake in the preheated oven for 20-25 minutes or until the casserole is heated through and the top is golden brown. Remove from the oven, let it cool slightly, and serve warm. Garnish with additional fresh basil and feta if desired.
