Grilled Fennel-Couscous Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 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 |
Directions:
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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