ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange and Fennel Couscous

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

Serves 4 (serving size: about 1 cup)

Mix chickpeas, fennel, orange sections, and parsley into couscous to make this side dish. 

Ingredients

  • 3/4 cup unsalted chicken stock
  • 3/4 cup uncooked couscous
  • 1/2 teaspoon kosher salt, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup rinsed and drained unsalted canned chickpeas
  • 3/4 cup thinly sliced fennel bulb
  • 3/4 cup orange sections
  • 1/3 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 251
  • fat 8.1 g
  • satfat 1.1 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 8 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 340 mg
  • calcium 54 mg

How to Make It

  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.

  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.