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Couscous with Fennel, Chickpeas and Citrus

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.

Adapted from The Kitchn

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