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Pdf¼ cup extra-virgin olive oil, divided, plus extra for serving
1 ½ cups couscous
2 carrots, peeled and chopped fine
1 onion, chopped fine
1 teaspoon table salt
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground ginger
¼ teaspoon ground anise seed
1 ¾ cups vegetable broth
1 (15-ounce) can chickpeas, rinsed
1 ½ cups frozen peas
½ cup chopped fresh parsley
Heat 2 tablespoons oil in 12-inch skillet over
medium-high heat until shimmering. Add couscous and
cook, stirring frequently, until grains begin to brown, 3 to
5 minutes. Transfer to bowl and wipe skillet clean with
paper towels.
Heat remaining 2 tablespoons oil in now-empty
skillet over medium heat until shimmering. Add carrots,
onion, and 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.
Remove skillet from heat and stir in peas and
Lemon wedges
couscous. Cover and let sit until liquid is absorbed and
couscous is tender, about 7 minutes. Add parsley and
fluff with fork to combine. Season with salt and pepper to
taste and drizzle with extra oil. Serve with lemon wedges.