Couscous With Roasted Fennel And Toasted Almonds

Name: Couscous With Roasted Fennel And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup just-squeezed orange juice; 1/3 cup black raisins; 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges; 3 tablespoons good quality olive oil, divided; 1/4 cup almonds; 1 1/4 cups chicken stock; 1 cup couscous; 1 large shallot (or two small), minced; 1 tablespoon sherry vinegar; 2 tablespoons fennel fronds, chopped; 2 pinches salt and freshly ground pepper, plus more to taste; 1 pinch coarse sea salt, such as Maldon

Servings: persons

1/2 cup just-squeezed orange juice
1/3 cup black raisins
1 fennel bulb, trimmed and cored and cut into about 16 slim wedges
3 tablespoons good quality olive oil, divided
1/4 cup almonds
1 1/4 cups chicken stock
1 cup couscous
1 large shallot (or two small), minced
1 tablespoon sherry vinegar
2 tablespoons fennel fronds, chopped
2 pinches salt and freshly ground pepper, plus more to taste
1 pinch coarse sea salt, such as Maldon

1
Soak raisins in orange juice until they plump up, about 1 to 2 hours; strain, and set aside
2
Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350u00b0 F oven for about 12 to 15 minutes, until edges are beginning to brown, and the fennel wedges are softening, but still have a little bite.
3
Toast almonds on a separate pan in the oven until lightly browned. Allow to cool. Coarsely chop and set aside.
4
While fennel and almonds are in the oven, bring chicken stock to a boil over high heat. Add couscous, stir, cover, and remove from heat. Let rest for about 15 minutes until all of the stock is absorbed.
5
In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil. Add pepper and salt to taste.
6
Transfer couscous to a serving bowl and fluff with fork. Stir in the orange-soaked raisins and fennel fronds. Toss with enough of the vinaigrette to lightly coat everything-and be sure to include all of the shallot bits.
7
Top with roasted fennel and almonds. Finish with a sprinkling of ground pepper and coarse sea salt.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup just-squeezed orange juice, 1/3 cup black raisins, 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges, 3 tablespoons good quality olive oil, divided, and more.

Yes, Couscous With Roasted Fennel And Toasted Almonds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!