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Couscous with fennel and citrus chickpeas


Serves 2-4


1 fennel bulb
3 tablespoons olive oil, divided
1 400g can chickpeas 
Zest and juice of 1/2 lemon
Zest and juice of 1 orange
1/2 teaspoon salt
1 cup instant couscous


  1. Slice the fennel lengthwise.
  2. Heat 2 tbsp olive oil in a pan and gently cook the fennel until soft and brown, about 10-15mins. Stir occasionally.
  3. Meanwhile, put the olive oil and orange and lemon zests in a small pan. Juice the orange into a measuring cup, and top up with water until you have 1.5 cups of liquid in total; add that to the pan. Bring to a boil, add the couscous, cover, and leave to soak in for 5 mins.
  4. Return to the fennel: add the chickpeas and lemon juice, stir, and cook for a further few minutes.
  5. Fluff up the  couscous with a fork, mix together with the fennel, and serve.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Couscous with fennel and citrus chickpeas in bowl