I’ve never had fennel (le fenouil in French) before and really didn’t know what to expect when I picked a bulb up at the market. Raw fennel has an anise-y scent and flavor, but when you caramelize it the fennel becomes mellow and delicious 🙂 I have a bunch of cans of chick peas in my cupboard, so here’s what I found, adapted from here.
Citrus Couscous with Fennel, Chickpeas, and Olives
Prep time: 10 minutes
Cook time: 30 minutes
1 large fennel bulb
2 + 1 tablespoons olive oil
1/2 teaspoon ground cumin (the original recipe calls for coriander, but I don’t have any)
1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas
12 black 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. Trim fennel and cut into 1/4-inch thick wedges.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until tender and caramelized, about 15-20 minutes.
3. Add cumin, chickpeas, olives, and lemon juice to pan and stir to combine. Continue to cook over medium heat, stirring occasionally.
4. While the fennel and chickpeas are cooking, juice the orange into a liquid measuring cup and top off with water to make 1 1/2 cups of liquid.
5. Add liquid to a small saucepan along with 1 tablespoon olive oil, orange zest, lemon zest, and salt. Bring to a boil.
6. Stir in couscous, cover, remove from heat, and let stand for at least 5 minutes.
7. To serve, fluff couscous grains with a fork and spread on a dish. Spoon chickpeas and fennel over couscous.
This recipe is good for Friday nights during Lent– no meat, but the chickpeas add a little bit of protein. Alternatively, serve alongside a (perhaps) Middle Eastern style meat dish. Serves 2-3 as a main meal, 4-6 as a side dish.
French word for today:
profiter (pro-fee-TAY)- to take advantage of
À Nice, on profite de beaux temps, mais il neige beaucoup au nord !
In Nice, we’re taking advantage of the beautiful weather, but it’s snowing a lot in the North!