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Couscous With Chickpeas, Fennel, and Citrus

Emily Han
  • minutes
  • Serves 2 to 4

INGREDIENTS

1 1/2 cups

Chickpeas, cooked and drained

1/2 tsp

Coriander, ground

1

Fennel bulb with fronds, large

1/2

Lemon, Zest and juice of

1

Orange, Zest and juice of

10

Kalamata olives

1 cup

Couscous, instant

1/2 tsp

Salt

3 tbsp

Olive oil