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 kalamata olives, halved and pitted
• zest and juice of 1/2 lemon
• zest and juice of 1 orange
• 1/2 tsp salt
• 1 cup quick-cooking 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 orange into liquid measuring cup and top off with water to make 1 1/2 cups of liquid. Add liquid to small saucepan along with 1 Tbsp olive oil, orange zest, lemon zest, and salt. Bring to boil and stir in couscous. Cover, remove from heat and let stand 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.