This dish is best when cooked a few hours (or even a day) in advance. Rewarm gently on the stove before eating.

Beth Lipton


Credit: Jen Causey ; Photo Styling: Chelsea Zimmer ; Prop Styling: Mindi Shapiro

Recipe Summary test

30 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, deep skillet over medium heat. Add fennel, carrots, and shallots and sprinkle with 1/2 teaspoon of the salt. Cook, stirring occasionally, until vegetables begin to caramelize, 5 to 8 minutes. Add chickpeas and garlic; cook, stirring occasionally, for 1 minute. Stir in harissa and oregano; cook, stirring occasionally, for 1 minute.

  • Add wine and stir to loosen any browned bits from bottom of skillet. Cook, stirring constantly, until wine has almost evaporated, 30 seconds to 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer until carrots are tender and most of the liquid has evaporated, about 15 minutes. Stir in lemon juice; cook for 1 minute. Sprinkle with pepper and remaining 1/4 teaspoon salt.

  • Divide cooked couscous among 4 shallow bowls, if desired. Top with vegetables and sprinkle with parsley.

Nutrition Facts

218 calories; fat 8g; saturated fat 1g; fiber 9g; protein 6g; carbohydrates 31g; sodium 681mg; iron 2mg; calcium 111mg.