Couscous With Chickpeas, Fennel, and Citrus

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