Quick Moroccan Chickpea And Vegetable Couscous

• 4 tablespoons unsalted butter
• 2 cups couscous
• 1 medium onion, chopped fine
• 2 medium carrots, chopped fine
• salt
• 4 garlic, cloves" minced " (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 leaf, chopped
• ground black pepper
• 1 lemon, cut into wedges

1. 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. . 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. 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.

unsalted butter, couscous, onion, carrots, salt, garlic, ground coriander, ground ginger, chickpeas, chicken broth, frozen peas, fresh parsley, ground black pepper, lemon

Taken from www.food.com/recipe/quick-moroccan-chickpea-and-vegetable-couscous-426033 (may not work)