Couscous with Fennel and Chickpea

(c) Emily Ho and The Kitchn

I've been making variations of this dish for dinner and taking the leftovers for lunch quite a bit.  It's quick and easy, so perfect for late dinners on the fly.

Sometimes I do not have all the ingredients on hand so I substitute.  I generally use that larger couscous grain that in the US is called Israeli Couscous and in Lebanon is called Moghrabieh (or some spelling variation thereof) because I like it better than regular couscous.  Also, I almost never have orange zest so I usually go without that and use more lemon in its place.  I often add leeks or onions just to give it a little more bulk, and since it's me, I alway add wine.  Obviously.

Anyway, this would make a great side dish as well so enjoy!

(Recipe care of www.thekitchn.com)

Couscous With Chickpeas, Fennel, and Citrus

Serves 2-4
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 large fennel bulb with fronds
3 tablespoons olive oil, divided

Cut trimmed fennel into 1/4-inch thick wedges.

Heat a few tablespoons of 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.

(Then, optional) 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. Cover, remove from heat, and let stand for at least 5 minutes.

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