You know I love fennel. And I can hardly get enough of chickpeas. So why not combine these ingredients into one glorious, citrusy dish? Kalamata olives contribute a satisfying saltiness, and couscous makes it a meal.
I’d had this recipe from The Kitchn bookmarked for a while and finally decided to give it a go on a cloudy Wednesday. Totally worth it. In fact, it was hard not to keep nibbling…I had to put the leftovers away quickly before they disappeared! This makes a wonderful, healthy lunch and is a full meal in itself. Caramelizing the fennel takes a bit of patience, but the rest is quick and the end result is worth the wait.
Citrus Couscous with Caramelized Fennel & Chickpeas (adapted from this recipe)
- 2 fennel bulbs, cut into thin slices
- 3 tbsp olive oil
- 1/2 tsp ground coriander
- 1 can chickpeas
- 10-15 Kalamata olives, pitted & halved
- zest + juice of 1 lemon
- zest + juice of 1 orange
- 1/2 tsp salt
- 1 cup couscous
- Slice the fennel bulbs, then cook them in 2 tbsp of olive oil in a pan over medium heat, stirring occasionally. It will take 10-20 minutes for the fennel to soften and caramelize, so do all the other prep while it is cooking.
- Put the orange juice plus enough water to make 1.5 cups of liquid in a small pot. Add 1 tbsp olive oil, orange zest, and salt. Bring to a boil, then take it off the heat. Stir in the couscous, cover the pot, and let sit for 5 minutes. After 5 minutes, fluff the couscous with a fork and transfer to your serving bowl.
- In a small bowl, combine the coriander, chickpeas, olives, and lemon juice & zest. Stir to combine. When the fennel is caramelized to your liking, pour the chickpea mixture into the pan and cook for another 5-10 minutes, stirring occasionally, until the chickpeas are warm.
- Stir the chickpea-fennel mixture into the couscous and eat plain, sprinkled with some nuts, or with a dollop of Greek yogurt.