Couscous with chickpeas, greens, and fennel from The Best Vegetarian Recipes: From Greens To Grains, from Soups To Salads: 200 Bold-Flavored Recipes by Martha Rose Shulman

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Accompaniments: Hearts of romaine with preserved lemon and olives; Orange, onion, and olive salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for harissa, and spinach or turnip greens for Swiss chard. Soak dried chickpeas 6 hours to overnight.

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