by Jennifer Ann
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A&M's Testing Notes:
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juice from one orange, about 1/2 cup
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1/3 cup
black raisins
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1
fennel bulb, trimmed and cored and cut into about 16 slim wedges
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3 tablespoons
good quality olive oil, divided
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1/4 cup
almonds
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1 1/4 cup
chicken stock
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1 cup
couscous
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1
large shallot (or two small), minced
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1 tablespoon
sherry vinegar
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1-2 tablespoon
fennel fronds, chopped
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freshly ground pepper and salt, to taste
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1 pinch
coarse sea salt, such as Maldon
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Soak raisins in orange juice until they plump up, about 1 - 2 hours; strain, and set aside
Ask the hotline about this step!Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350 oven for about 12-15 minutes, until edges are beginning to brown, and the fennel wedges are softening - but still have a little bite
Ask the hotline about this step!Toast almonds on a separate pan in the oven until lightly browned; allow to cool; coarsely chop, and set aside
Ask the hotline about this step!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
Ask the hotline about this step!In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil; add pepper and salt to taste
Ask the hotline about this step!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 - be sure to include all of the shallot bits
Ask the hotline about this step!top with roasted fennel and almonds; finish with a sprinkling of ground pepper and coarse sea salt
Ask the hotline about this step!Thank you, Clover88 - so glad you liked it!
Thank you, Sagegreen!
I just now stumbled upon this recipe. Sounds so delicious! Will definitely give it a try.
Thanks Midge! I hope you find a chance to try it.
I made this last night, with grilled lamp chops, and it was insanely delicious. What a brilliant combination you dreamt up!
Midge, so happy you enjoyed it!
Thank you all for the encouraging comments! The wildcard pick was such a wonderful surprise!
Thanks LND ~ If you do have a chance to try the recipe, I hope you enjoy it :)
I've been struggling to find dinnertime inspiration, but I just so happen to have a fennel bulb in the fridge - this is on the menu soon! Thanks for the recipe, and congrats on your Wildcard win!
Congratualtions for a beautiful recipe!
I like this a whol lot. I mess around with fennel, white grapefruit (pompelmo in Italian) with things like pistachios or pomegranate seeds. Winning combination.
This is a wonderful recipe. The flavour, texture and presentation are delicious! I will definitely add this to the weekly roster of dishes. Many thanks :)
Thank you! I hope you enjoy it :)
i have started making this on practically a bi-weekly basis. easy, and so delish!
best way to eat the next day:
cold, with a fried egg or two on top!
Thanks for the note. I'm so glad you like the recipe!
The couscous in the lovely photo by Melanie do look a bit like a smaller version of the Israeli type - in my recipe, I just used the basic wheat variety.
Just created a hybrid between this recipe and a Marcella Hazan recipe for fish with caramelized fennel. Total winner! Great job -- this is a lovely combination of flavors.
Thank you! I am really glad you liked it.
I can't wait to make this, looks delish!
Thanks everyone for your nice comments!
Fennel is one of my top favorite foods, either raw in salad, roasted or braised with onion. This is definitely a combination of flavors that I'll enjoy.
Jennifer Ann - This looks delicious, and I can't wait to try it!
Thanks Porktopursla! Your coucous recipe looks tasty and amazing - I am definitely going to make a go of it before the butternut is gone!
I love the simplicity of ingredients, something you can easily get at the grocer and something I can definitely see myself making during the week.
i love fennel with oranges- and how lovely to find those flavours in this couscous dish. best of luck and wishes to you, jennifer.
Beautiful! I was hoping someone would submit one with fennel. ;o) Bet this would be great with pine nuts. The orange is a lovely addition. I'm trying this one, soon!
Thanks Antonia James! Pine nuts is a great idea if almonds are not on hand.
I just made some savory pine nuts (posted the recipe last night), and we haven't had roasted fennel in a while, so this is now in the queue. Congrats, Jennifer Ann!
Thank you, AntoniaJames. Your savory pine nuts recipe looks delicious! I am definitely going to give them a try soon.
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
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The textural triumvirate of this dish: couscous, raisins and almonds.
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We sliced open this orange, and much to our surprise it looked more like a grapefruit! It was deliciously orangey, though.
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Jennifer Ann has you cut the fennel bulb into 16 slim wedges.
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The fennel roasts for about 15 minutes, until it's lightly caramelized and just tender.
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Amanda's new knife dices a mean shallot.
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Fennel fronds add a hint of green and a suggestion of anise.
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Amanda tastes the dressing to make sure we've seasoned it properly.
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I made this tonight, subbing quinoa for couscous (my husband is gluten intolerant) and it was delicious! Thank you for a lovely recipe. I love fennel and all of your additions are perfect.