"Couscous is a traditional dish from my native country of Morocco, but it isn't typically used in a salad. I developed this recipe one summer when my herb garden prodcued an unexpected banner crop of fennel. The recipe is a favorite of my wife, who takes leftovers to work for lunch." --CL Reader
1 (8-ounce) fennel bulb, halved
1/4 cup chopped dry-roasted cashews
1/4 cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
1 navel orange, peeled and cut into 1/2-inch cubes
2 cups water
1 1/2 cups uncooked couscous
How to Make It
Place a grill pan coated with cooking spray over medium-high heat. Cook the fennel for 3 minutes on each side or until crisp-tender. Cool 5 minutes, and cut into 1/2-inch cubes. Combine the fennel, the cashews, and the next 7 ingredients (cashews through orange) in a large bowl, and set aside. Bring the water to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Combine couscous with fennel mixture, and toss well. Serve chilled or at room temperature.
This is simple and understated but lovely - a bit like something you'd eat at a spa, with just-tender-enough fennel, juicy oranges, and a hint of olive oil. The roasted cashews were the best part; would no doubt be good with pistachios too.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!