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
- This recipe is vegan
- Produce
- Chickpeas, cooked and drained (1 1/2 cups)
- Coriander, ground (1/2 teaspoon)
- Fennel bulb with fronds, large (1)
- Lemon, Zest and juice of (1/2)
- Orange, Zest and juice of (1)
- Condiments
- Kalamata olives (10)
- Cooking & Baking
- Olive oil (3 tablespoons)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Couscous, instant (1 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 2, 2011 (1 year ago).
232 people saved this recipe.
