Grilled Fennel-Couscous Salad

"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


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.