Rating: 3 stars
1 Ratings
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"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

Recipe by Cooking Light December 2001

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

360 calories; calories from fat 20%; fat 8g; saturated fat 1.3g; mono fat 4.9g; poly fat 1.1g; protein 10.8g; carbohydrates 61.9g; fiber 6.3g; cholesterol 0mg; iron 2mg; sodium 334mg; calcium 69mg.
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