Couscous with Chickpeas, Fennel and Citrus

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.

Fennel bulb.

Fennel bulb.

Cut it into 1/4″ slices.

Sliced fennel.

Sliced fennel.

Reserve the fronds.

Reserved fronds.

Reserved fronds.

Fry the fennel in oil.

Fry the fennel.

Fry the fennel.

While the fennel is cooking, get the couscous started.

Couscous.

Couscous.

Add the orange juice along with the citrus zests, salt and olive oil to the couscous.

Add the liquid (a whatfoodimade action shot™!).

Add the liquid (a whatfoodimade action shot™!).

This is a good time to get the olives ready.

Sliced olives.

Sliced olives.

Drain the chickpeas too.

Draining the chickpeas (another whatfoodimade action shot™!).

Draining the chickpeas (another whatfoodimade action shot™!).

When the fennel has cooked for 10 – 15 minutes, add the olives and chickpeas,

Add the chickpeas (third whatfoodimade action shot™!).

Add the chickpeas (third whatfoodimade action shot™!).

the ground coriander,

Add the ground coriander.

Add the ground coriander.

and the lemon juice.

Lemon juice is added too.

Lemon juice is added too.

Fluff the cooked couscous.

Cooked couscous.

Cooked couscous.

Assemble the dish and dig in.

Couscous With Chickpeas, Fennel and Citrus.

Couscous With Chickpeas, Fennel and Citrus.

The recipe is here:
http://www.thekitchn.com/recipe-couscous-159922

Couscous with Chickpeas, Fennel and Citrus
Serves 2-4

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.

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