Moroccan-Inspired Chickpea & Carrot Couscous

Method

1. 1

   Prep the vegetables

   Drain and rinse chickpeas, cut carrots into thin half-moons, dice the onion, keep the tomatoes with their juices, juice the lemon, and tear the mint leaves.
2. 2

   Soften the carrots

   Heat olive oil in a large deep skillet over medium heat; add carrots and onion with 1/2 tsp salt and a few grinds of black pepper, stirring often.

   8 min
3. 3

   Simmer chickpeas

   Stir in chickpeas, tomatoes with their juices, and ras el hanout; simmer gently over medium-low heat, stirring occasionally.

   14 min

   Tip: Keep the simmer gentle so chickpeas stay whole.

4. 4

   Boil the broth

   Bring vegetable broth to a boil in a medium saucepan over high heat.

   3 min

   Tip: Couscous can turn dense if stirred vigorously; fluff it gently with a fork.

5. 5

   Rest the couscous

   Stir couscous into the boiling broth, cover, and let stand off the heat.

   6 min
6. 6

   Taste and serve

   Fluff couscous and spoon chickpeas over it; squeeze lemon on top, add mint, and taste, adjusting salt and black pepper before serving.