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Couscous With Chickpeas, Fennel, And Citrus

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1 large fennel bulb with fronds

3 tablespoons olive oil, divided

1/2 teaspoon ground coriander

1 1/2 cups (or 1 15-ounce can) cooked and drained chickpeas

10 Kalamata olives, halved and pitted

Zest and juice of 1/2 lemon

Zest and juice of 1 orange

1/2 teaspoon salt

1 cup instant couscous

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