Sunday, January 10, 2010

Made Up Moroccan

Last week I joined the Fit Milwaukee Weight Loss Challenge. I've been stalking the group on twitter (#fitmke or @fitmke) for a while now and joining this challenge was a big step in my progress to get healthier. I'm excited to have @tiffanyannweber as a partner, and she invited me to a Bay View Neighborhood Association potluck at Humboldt Park. There was ice skating, but we didn't have any skates so we just around walked in the effing cold and hung out with other Bay Viewers. Not the greatest workout, but I did make something fairly healthy for the potluck at least.

I didn't want to make anything too complicated or time consuming. Couscous immediately came to mind because I already had some on hand and it only takes 5 minutes to cook. Couscous always makes me think Moroccan. I'd just seen a recipe for Moroccan chicken stew with fennel and orange, so I incorporated those flavors in to a light and easy couscous salad. Tasty, fast and all I had to buy were a couple oranges and a fennel bulb. Nice!

Weekly New Recipe #2 = inventive

Orange and Fennel Couscous Salad

4 cups prepared couscous
1 14.5 ounce can chickpeas
1 fennel bulb, sliced thin
1 tablespoon fennel fronds, chopped
3 navel oranges, supremed
juice from the 3 orange guts
zest from 2 oranges
.25 cup olive oil
cider vinegar or lemon juice, optional depending on now juicy your oranges are
1 teaspoon honey
1 teaspoon cumin
.50 teaspoon cinnamon
salt
pepper

While couscous is steeping, slice fennel and zest and supreme oranges. When segments are cut out of the oranges, squeeze the orange membranes and the reserve juice. Combine zest, juice, olive oil, honey and spices. Whisk to combine. Check seasoning, add salt, pepper and vinegar or lemon juice if necessary. Put aside.

Combine fennel, orange segments and chickpeas in a large bowl. Add couscous (it should still be hot) and stir to combine and fluff the couscous. Add dressing and fennel fronds to the couscous mixture and stir again. Season with salt and pepper to taste. Makes 6-8 servings, I think.

2 comments:

brookeduckart said...

This was SO SO SO yummy! Huge fan here.

Tracey Gessner said...

omigosh that looks so good! Cous cous and chickpeas are two of my go-to ingredients when I cook. i'm definitely going to give it a try. Thanks for the recipe!