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Categories:
couscous kosher salt extra-virgin olive oil lemon juice red pepper chickpeas fennel bulb orange sections parsley
Viewed: 19 - Published at: 8 months agoIngredients
- 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
Method
- 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.
- 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.
