Couscous with Fennel, Chickpeas and Citrus

• 1 large fennel bulb with fronds
• 3 Tbsp olive oil, divided
• 1/2 tsp ground coriander
• 1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas or sprouted Garbanzo Beans
• 10 olives, halved and pitted
• zest and juice of 1/2 lemon
• zest and juice of 1 orange
• 1/2 tsp salt
• 1 cup instant couscous

1. Trim fennel and cut into 1/4-inch thick wedges. Reserve fronds for garnish. Heat 2 tbsp 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.

2. 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 tbsp 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.

3. To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous and garnish with fennel fronds. about 4 servings.