Couscous with fennel and citrus chickpeas

Directions

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 :)