Vegetable Recipes

Chickpeas couscous

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Prep: 10 | Cook: 30
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  • 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


  1. Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish
  2. 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.
  3. Add coriander, chickpeas, olives, and lemon juice to pan and stir to combine.
  4. Continue to cook over medium heat, stirring occasionally.
  5. 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
  6. Cover, remove from heat, and let stand for at least 5 minutes.
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