• 1/4 cup extra virgin olive oil, plus extra for serving
  • 1-1/2 cups couscous
  • 2 carrots, peeled and chopped fine
  • 1 onion, chopped fine
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/4 tsp ground anise seed
  • 1-3/4 cups chicken or vegetable broth\
  • 1 (15-ounce) can chickpeas, rinsed
  • 1-1/2 cups frozen peas
  • 1/2 cup chopped fresh parsley, cilantro, and/or mint
  • Lemon wedges
  1. Heat 2 tbsp oil in 12-inch skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.
  2. Heat remaining 2 tbsp oil in now-empty skillet over medium heat until shimmering. Add carrots, onion, and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, ginger, and anise and cook until fragrant, about 30 seconds. Stir in broth and chickpeas and bring to simmer.
  3. Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes. Add parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve with lemon wedges,

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