Quick Moroccan Chickpea and Vegetable Couscous

Ingredients

• unsalted butter
• couscous
• onion
• carrots
• salt
• garlic
• ground coriander
• ground ginger
• chickpeas
• low sodium chicken broth
• frozen peas
• parsley
• ground black pepper
• lemon

Preparation

1. 1melt 2 tablespoons butter in a large skillet over medium-high heat
2. 2when 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
3. 3scrape the grains from the skillet into a large bowl and return the pan to medium heat
4. 4add the remaining 2 tablespoons butter to the empty pan
5. 5once the butter melts , add the onion , carrots , and 1 teaspoon salt
6. 6cook , stirring occasionally , until the onion softens and begins to brown , about 5 minutes
7. 7stir in the garlic , coriander , and ginger and cook until fragrant , about 30 seconds
8. 8add the chickpeas , broth , and 2 cups water , increase the heat to medium-high , and bring to a boil
9. 9stir in the peas and pour the mixture over the toasted couscous
10. 10cover tightly with plastic wrap and allow to sit for 12 minutes
11. 11remove the plastic wrap , add the herbs , and fluff the grains with a fork
12. 12adjust the seasonings with salt and pepper to taste
13. 13serve immediately , accompanied by lemon wedges