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

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:
This was SO SO SO yummy! Huge fan here.
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!
Post a Comment