Quick Moroccan Chickpea and Vegetable Couscous |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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4 - 6 servings as a main dish or 8 servings as a side. 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 |
Directions:
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.
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