'Palestinian maftoul, a pasta similar to pearl couscous, inspired this quick and easy one-pot meal. The wheaty flavor and aroma of the couscous is greatly enhanced by toasting until the seed-sized bits are richly browned before they're cooked pilaf-style. A sauté of onions, tomato paste, sumac and cinnamon creates a flavorful base for simultaneously poaching boneless chicken thighs and steaming the toasted couscous.
Don't stir the onion too often as it cooks. Infrequent stirring allows the slices to brown deeply; this caramelization is essential for developing rich flavor in the dish.
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