Ingredients
-
4
-
2
-
1
-
2
-
-
4
-
1/2
-
1/2
-
1
-
1 3/4
-
1 1/2
-
1/2
-
-
1
-
Directions
Quick Moroccan Chickpea and Vegetable Couscous, Posting for ZWT 6 North African From The Quick Recipe 4 – 6 servings as a main dish or 8 servings as a side , We really enjoyed this recipe! This was also a great way to introduce my family to couscous With vegetables and flavors that are recognizable to them, the new texture was easy to accept used 1/2 cup each of both parsley & cilantro (Not too sure what the recipe was asking for as far as which ingredient & how much total ) In the future I’ll make just a half recipe, as we ate a lot but still have about 6 servings leftover Thanks for posting, Boo! Made & enjoyed for the Celebrity Couscous Caper Challenge – ZWT-6 Team Xtra Hot Dishes! 🙂
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Steps
|
1
Done
|
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
Done
|
. 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
Done
|
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. |
