1 large fennel bulb with fronds 3 tbsp olive oil, divided 1/2 tsp 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 tsp salt
1 cup instant couscous
Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish.
Heat 2 tbsp 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.
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 tbsp 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.
To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds.
Serves 4.
Recipe adapted from The Kitchn
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2016.