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Moroccan Style Couscous with Chickpeas Recipe

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This recipe for Moroccan Style Couscous with Chickpeas is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 C EVOO
1 1/2 C Couscous
2 Carrots, chopped fine
1 Onion, chopped fine
Salt
Pepper
3 Cloves Garlic, minced
1 t Ground Coriander
1 t Ground Ginger
1/4 t Ground Anise seed
1 3/4 C Chicken broth (one 15 oz can, may substitute vegetable broth)
1 can Chickpeas, rinsed well (one 15 oz can)
1 1/2 C Frozen peas
1/2 C chopped fresh Parsley/Cilantro/Mint (one or a combination of any or all)
Lemon wedges

Directions:
Directions:
Heat 2T EVOO in a 12 inch skillet over medium heat. Add couscous and cook stirring frequently until the the grains begin to turn a golden brown, 3-5 minutes. Transfer to a bowl and wipe pan with a paper towel.

Heat remaining 2 T EVOO over medium heat, add carrots, onion and 1t salt and cook until soften and lightly browned, 5-7 minutes. Stir in garlic, coriander, ginger and anise seed and cook until fragrant, 30 seconds. Stir in broth and chickpeas and bring to a simmer.

Stir in peas and couscous, cover, remove from heat and let set until couscous is tender, about 7 minutes. Add parsley and gently fluff with a fork. Season with salt and pepper to taste and drizzle a little EVOO. Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Very good alone or you can add a mild protein such as chicken or shrimp.

 

 

 

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