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Update harissa-olive-oil-braised-chickpeas-and-fennel.md

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docs/mediterranean/harissa-olive-oil-braised-chickpeas-and-fennel.md
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@ -15,7 +15,7 @@ tags:
## :salt: Ingredients
- :canned_food: 2 cans chickpeas
- :rice: some cooked couscous
- :rice: some cooked [couscous][2]
- :bread: some crusty bread
- :garlic: 1 medium fennel bulb
- :herb: 2 Tbsps fennel fronds
@ -59,7 +59,7 @@ and the mixture is bubbling, about 1 hour total.
Uncover and squeeze the juice from the reserved lemon half over the chickpeas and stir to combine. Let cool for 5
minutes. Taste and if you like things spicier, stir in a bit more harissa as desired. Crumble 4 ounces feta cheese
over the top, sprinkle with reserved fennel fronds, and serve with crusty bread over cooked couscous, if desired.
over the top, sprinkle with reserved fennel fronds, and serve with crusty bread over cooked [couscous][2], if desired.
### :link: Sources
@ -67,3 +67,4 @@ over the top, sprinkle with reserved fennel fronds, and serve with crusty bread
- Recipe Box
[1]: <../assets/images/harissa-olive-oil-braised-chickpeas-and-fennel.png>
[2]: <../sides/couscous.md>