Orange and Fennel Couscous

Recipe Date: October 15, 2018
Serving Size: 8
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Difficulty: Easy
Measurements: Imperial (US)

An entrancing pairing for our Viognier!


Orange & Fennel Couscous


Ingredient Checklist

  • ¾ cup unsalted chicken stock
  • ¾ cup uncooked couscous
  • ½ teaspoon kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon crushed red pepper
  • ¾ cup rinsed and drained unsalted canned chickpeas
  • ¾ cup thinly sliced fennel bulb
  • ¾ cup orange sections
  • ⅓ cup chopped fresh flat-leaf parsley


Instructions Checklist

  • Step 1 Bring stock to a boil in a small saucepan over high heat. Place couscous and 1/4 teaspoon salt in a small baking dish. Pour stock over couscous; stir to combine. Cover tightly with plastic wrap; let stand 8 minutes. Fluff with a fork.
  • Step 2 Combine olive oil, lemon juice, remaining 1/4 teaspoon kosher salt, and crushed red pepper in a bowl, stirring with a whisk. Add chickpeas, fennel, orange sections, and parsley; toss. Stir in couscous.

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