This Couscous With Chickpeas, Fennel, and Citrus recipe is a delightful combination of flavors and textures. The nutty couscous pairs perfectly with the earthy chickpeas and the fresh, zesty citrus notes from the orange and lemon. The fennel adds a hint of sweetness and a delightful crunch to this Mediterranean-inspired dish.
Ingredients: 1 cup couscous. 1 1/4 cups vegetable broth. 1 can 15 oz chickpeas, drained and rinsed. 1 fennel bulb, thinly sliced. 1 orange, zested and segmented. 1 lemon, zested and juiced. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Bring the vegetable broth to a boil in a medium-sized saucepan. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. Warm up the olive oil in a big pan over medium-low heat. Cut up some garlic and fennel and add them. The fennel should be soft after about 5 minutes of sauting. To the pan, add the chickpeas, cumin, paprika, salt, and pepper. Cook for three to four more minutes, stirring every now and then. Lemon juice and zest should be mixed together in a small bowl. Put this mixture on top of the fennel and chickpeas. Use a stir to mix. To serve, put some couscous on a plate and top it with the chickpea and fennel mixture. Add some orange slices and cilantro leaves on top to look nice. Have fun with your couscous with chickpeas, fennel, and citrus!
Prep Time: 15 minutes
Cook Time: 15 minutes
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