Moroccan Chickpea and Vegetable Couscous
Moroccan cooking is known for complex spices and an innovative approach to humble ingredients like beans and grains. Chickpeas, vegetables, and couscous, a tiny pasta made with hard semolina wheat, star in the daily diet.
Why This Recipe Works
We tried a few different Moroccan chickpea and couscous recipes before coming up with a basic game plan: Toast the couscous to maximize its wheaty flavor, sauté the vegetables, toast the spices, add chickpeas, simmer, and finally, add the couscous, which only really requires hydration to be edible. For our chickpea and couscous recipe we tasted our way through a long list of vegetables and decided in the end to limit our selection to just carrots, onions, and peas, each of which brought a distinctive flavor, texture, and color to the dish. We considered most of what we had in the spice cabinet and, for the sake of time and convenience, decided to limit the palette to coriander and ground ginger, both of which supported the vegetables’ flavor well. Four cloves of garlic and chicken broth rounded out the dish’s edges.