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Grilled Fennel-Couscous Salad

Yield 4 servings (serving size: 1 cup)
"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

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 360
  • caloriesfromfat 20 %
  • fat 8 g
  • satfat 1.3 g
  • monofat 4.9 g
  • polyfat 1.1 g
  • protein 10.8 g
  • carbohydrate 61.9 g
  • fiber 6.3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 334 mg
  • calcium 69 mg

How to Make It

  1. 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.