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

Robin Bashinsky
Recipe by Cooking Light September 2015

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Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

251 calories; fat 8.1g; saturated fat 1.1g; mono fat 5.2g; poly fat 1.4g; protein 8g; carbohydrates 38g; fiber 3g; cholesterol 0mg; iron 1mg; sodium 340mg; calcium 54mg.
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