Orange and fennel couscous bowl with olives and almonds

Method

1. Put the couscous in a heatproof bowl with a pinch of salt and 1 tbsp of the olive oil. Pour over 120 ml boiling water, cover with a plate and leave for 5 minutes.
2. In the meantime, trim the fennel, keeping any green fronds, and slice the bulb as thinly as you can. Drain and rinse the chickpeas.
3. Slice the top and bottom off the orange, then cut away the peel and white pith. Cut the orange into segments over a bowl to catch the juice, then cut the segments in half.
4. Roughly chop the almonds and toast them in a dry frying pan over a medium heat for 2 minutes until golden. Halve the olives and chop the parsley.
5. Fluff the couscous with a fork, then stir in the remaining 1 tbsp olive oil, the fennel, chickpeas, olives, capers, orange juice, half the parsley and the juice of half the lemon.
6. Fold in the orange segments gently and season with salt and black pepper.
7. Divide between two bowls and scatter with the almonds, the remaining parsley and the fennel fronds. Serve with the remaining lemon half cut into wedges.

Tip Cut the orange over a bowl so you catch the juice, which goes into the couscous. Keep the fennel fronds for the top.

Photo made with AI.

From Nosha · nosha.app