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from Claire's cookbook

Recipe: Couscous With Chickpeas, Fennel, and Citrus | The



  • 1 large fennel bulb with fronds
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground coriander
  • 1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas
  • 10 Kalamata olives, halved and pitted
  • Zest and juice of 1/2 lemon
  • Zest and juice of 1 orange
  • 1/2 teaspoon salt
  • 1 cup instant couscous
  • Preparation:
    1. Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish.
    2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until tender and caramelized, about 10-15 minutes. Add coriander, chickpeas, olives, and lemon juice to pan and stir to combine. Continue to cook over medium heat, stirring occasionally.
    3. Meanwhile, juice the orange into a liquid measuring cup and top off with water to make 1 1/2 cups of liquid. Add liquid to a small saucepan along with 1 tablespoon olive oil, orange zest, lemon zest, and salt. Bring to a boil and stir in couscous. Cover, remove from heat, and let stand for at least 5 minutes.
    4. To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds.

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