Moroccan Chickpea and Vegetable Couscous

4 tablespoons unsalted butter
2 cups couscous
1 medium onion, chopped fine
2 medium carrots, chopped fine
4 medium cloves garlic, minced
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 chopped fresh parsley, cilantro/and or mint leaves
Ground black pepper
1 lemon, cut into wedges

Melt 2 tablespoons butter in a large skillet over medium-high heat. When the foaming subsides, add the couscous and cook, stirring frequently 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.

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.

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 full the grains with a fork. Adjust the seasonings with salt and pepper to taste. Serve immediately accompanied by a lemon wedge.
From “The Quick Recipe” by Cook’s Illustrated