Quick Moroccan Chickpea And Vegetable Couscous

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 tablespoons unsalted butter
• 2 cups couscous
• 1 medium onion, chopped fine
• 2 medium carrots, chopped fine
• salt
• 4 garlic, cloves" minced " (about 4 teaspoons)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 3/4 cups canned low sodium chicken broth
• 1 1/2 cups frozen peas
• 1/2 cup fresh parsley, cilantro and or mint leaf, chopped
• ground black pepper
• 1 lemon, cut into wedges

Recipe

• 1 melt 2 tablespoons butter in a large skillet over medium-high heat. when the foaming subsides, add the couscous and cook, stirring frequently with a heatproof rubber spatula or wooden spoon, until some grains are just beginning to brown, about 3 minutes. scrape the grains from the skillet into a large bowl and return the pan to medium heat.
• 2 . add the remaining 2 tablespoons butter to the empty pan. once the butter melts, add the onion, carrots, and 1 teaspoon salt. cook, stirring occasionally, until the onion softens and begins to brown, about 5 minutes. stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. add the chickpeas, broth, and 2 cups water, increase the heat to medium-high, and bring to a boil.
• 3 stir in the peas and pour the mixture over the toasted couscous; cover tightly with plastic wrap and allow to sit for 12 minutes. remove the plastic wrap, add the herbs, and fluff the grains with a fork. adjust the seasonings with salt and pepper to taste. serve immediately, accompanied by lemon wedges.