Moroccan Chickpea and Vegetable Couscous

Name: Moroccan Chickpea and Vegetable Couscous
Yield: Serves 4 as a main course or 6 to 8 as a side dish
Cuisine: Africa & Middle-East, African
Ingredients: 4 tablespoons, unsalted butter; 2 cups, couscous; 1 , medium onion, chopped fine; 2 , medium carrots, chopped fine; , Salt; 4 medium cloves, garlic, minced or pressed through a garlic press (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 leaves, chopped; , Ground black pepper; 1 , lemon, cut into wedges

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Side Dishes

Africa & Middle-East

African

Pasta, Grains, Rice & Beans

Fruits & Vegetables

Beans

Vegetables

Moroccan cooking is known for complex spices and an innovative approach to humble ingredients like beans and grains. Chickpeas, vegetables, and couscous star in this Moroccan-inspired dish.

SERVES4 as a main course or 6 to 8 as a side dish

WHY THIS RECIPE WORKS

We tried a few different Moroccan chickpea and couscous recipes before coming up with a basic game plan: Toast the couscous to maximize its wheaty flavor; sauté the vegetables; toast the spices; add chickpeas; simmer; and finally, add the c...

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