This is a richly flavored side dish yet chock full of healthy ingredients. I’ve adapted this from a recipe I found on Food52.
I roasted carrots and some of the minced shallots along with the fennel. Instead of couscous alone I substituted a blend of grains available at Trader Joe’s. It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa.
The orange juice soaked raisins and toasted almonds give added texture to the dish while the shallots adds a sweetness and kick to what is otherwise a basic sherry vinaigrette.
Arranging the roasted carrots and fennel on top of the finished couscous blend and garnishing with the chopped fennel fronds makes for a dish that will surely bring some sparkle to the table.
Couscous With Roasted Carrots, Fennel, And Toasted Almonds
(adapted from Couscous with Roasted Fennel and Toasted Almonds, a recipe for Food52 by Jennifer Ann)
serves 4
juice from one orange, about ½ cup
1/3 cup black or golden raisins
1 large fennel bulb, trimmed and cored and cut into about 16 slim wedges
3 carrots, peeled, and sliced diagonally in 1-2 inch pieces
3-4 tablespoons good quality olive oil, divided
¼ cup almonds
1 and ¾ cup chicken or vegetable stock
1 and ¼ cup Trader Joe’s Harvest Grains Blend or 1and ¼ cup couscous
1 tablespoon butter, optional
1-2 large shallots, minced
1 tablespoon sherry vinegar
1-2 tablespoon fennel fronds, chopped
freshly ground black pepper to taste
generous pinch of kosher salt or sea salt to taste
1. Soak raisins in orange juice until plump, about 1-2 hours; drain, and reserve.
2. Toss the fennel wedges and carrot sand half of the minced shallots with two tablespoons of the olive oil, pepper and salt; spread on a baking sheet and roast in a 350 degree oven for about 12-15 minutes, until the edges begin to brown and the fennel is softening but still a bit firm to the bite.
3. Toast the almonds on a separate pan in the oven until lightly browned; allow to cool; chop coarsely, and reserve.
4. While the fennel, carrots and almonds are in the oven, bring the chicken stock to a boil over high heat; add 1 tablespoon (optional) butter and stir in 1 and ¼ cup of Trader Joe’s Harvest Grains Blend. Bring back to a boil, reduce heat and simmer, covered, for 10 minutes. Remove from heat, and let rest til all of the stock is absorbed.
5. In a separate bowl, whisk together the shallots and sherry vinegar, then whisk in the remaining 2 tablespoons of olive oil; add pepper and salt to taste.
6. Transfer the couscous blend to a serving bowl and fluff with a fork; stir in the orange-soaked raisins and some of the fennel fronds. Toss with enough of the vinaigrette to lightly coat everything, including the bits of shallots.
7. Top with the roasted fennel and carrots, a sprinkling of coarse salt, freshly cracked black pepper, and some chopped fennel fronds.
Serve with chicken or salmon.
