Lots of citrus fruits are in season, and this dish was a great way to take advantage. The fennel (which has a more mellow but still slightly licorice flavour when it’s cooked), chickpeas and olives all went well together, so this was a great combination of flavours. Plus it looked bright and sunny on my plate.
First thing: get a fennel bulb.
Cut it into 1/4″ slices.
Reserve the fronds.
Fry the fennel in oil.
While the fennel is cooking, get the couscous started.
Add the orange juice along with the citrus zests, salt and olive oil to the couscous.
This is a good time to get the olives ready.
Drain the chickpeas too.
When the fennel has cooked for 10 – 15 minutes, add the olives and chickpeas,
the ground coriander,
and the lemon juice.
Fluff the cooked couscous.
Assemble the dish and dig in.
The recipe is here:
Couscous with Chickpeas, Fennel and Citrus
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
Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish.
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.
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.
To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds.