This dish is very easily customizable. Cauliflower can replace the fennel, or the couscous can be replaced by farro or brown rice. Plenty of vegetables in this dinner, but you can serve some fresh, lightly dressed greens with this dish.
- 1 medium fennel bulb with stalks
- 2 tsp EVOO
- 8 skinless, boneless chicken thighs
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 3/4 cup prechopped onion
- 1 carrot, cut into 1/4-inch-thick slices
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/3 cup orange juice
- 10 pitted kalamata olives, quartered
- 1 14.5-ounce can unsalted diecd tomatoes, drained
- 1 1/4 cups water
- 1 cup whole-wheat couscous
- Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tbsp. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
- Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
- Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
- Serve chicken and vegetables over couscous. Top with fennel fronds. Serves 4 (serving size: about 1/2 cup couscous, 2 chicken thighs, and about 1 cup sauce).