Orange and Fennel Couscous

Orange & Fennel Couscous

Ingredients

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

Directions

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.