Moroccan-Style Couscous with Chickpeas

Name: Moroccan-Style Couscous with Chickpeas
Yield: Serves 6
Ingredients: ¼ cup, extra-virgin olive oil, plus extra for serving; 1½ cups, couscous; 2 , carrots, peeled and chopped fine; 1 , onion, chopped fine; , Salt and pepper; 3 , garlic cloves, minced; 1 teaspoon, ground coriander; 1 teaspoon, ground ginger; ¼ teaspoon, ground anise seed; 1¾ cups chicken or, vegetable broth; 1 (15-ounce) can, chickpeas, rinsed; 1½ cups, frozen pea; ½ cup, chopped fresh parsley, cilantro, and/or mint; , Lemon wedges

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We tried a few different approaches for our Moroccan-inspired couscous with chickpeas before coming up with a basic game plan.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES6

WHY THIS RECIPE WORKS

We tried a few different approaches for our Moroccan-inspired couscous with chickpeas before coming up with a basic game plan: Toast the couscous to maximize its nutty flavor, sauté the vegetables, toast the spices, add chickpeas, simmer, a...

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