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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 20%
  • Fat: 8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 10.8g
  • Carbohydrate: 61.9g
  • Fiber: 6.3g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 334mg
  • Calcium: 69mg

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

Preparation

  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.
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