Whole Wheat Couscous, Roasted Fennel, and

Ingredients

• 1 Fennel Bulb
• 4 oz Kale
• 1 Shallot
• ½ Cup Whole Wheat Couscous
• 2 oz Slivered Almonds
• ½ tsp. Ground Coriander
• 3 Tbsp. Champagne Vinegar
• 3 oz Matchstick Carrots
• 2 oz Dried Cherries
• Olive Oil
• Salt Pepper
• Trim top and bottom of fennel bulb, quarter length-

Instructions

1. 1

   Roasting fennel reduces its strong: licorice-y flavor and transforms its texture from celery-like crunch to wonderfully yielding and tender. a member of the carrot family?

2. 2

   Prepare the Ingredients: Trim top and bottom of fennel bulb, quarter length- wise, and remove tough core from each quarter. Stem kale and coarsely chop. Peel and slice shallot into very thin rounds.

3. 3

   Toast the Almonds: Place a small pan over medium heat. Add 2 Tbsp. olive oil and almonds. Cook while stirring until almonds toast and are golden brown, 3-4 minutes. Remove from oil with slotted spoon and immediately Reserve oil and pan for next step.

4. 4

   Roast the Fennel: Drizzle with 2 tsp. olive oil and season with ½ tsp. salt and a large pinch of pepper. Bake 25 minutes, or until fennel is lightly browned and just tender.

5. 5

   Remove from oven and allow to cool 5 minutes.: Once cooled, cut across the width into ¼” slices and

6. 6

   Make the Vinaigrette: Return pan with oil to medium-high heat. Add shal- lots and cook, while stirring, 2 minutes, or until shal- lots are tender. Remove from heat, add Champagne vinegar, and season with salt and pepper to taste. To roasted fennel, kale, and matchstick carrots. Toss together to evenly coat. Taste and season with salt and pepper, if necessary. Hydrate the Couscous Place whole wheat couscous in a large heat-proof bowl (large enough to fit salad) with ¼ tsp. salt, 1 tsp. olive oil, and 1 cup boiling water. Stir together, then immediately cover tightly with plastic wrap or foil. Allow to rehydrate 10 minutes. Remove cover and fluff with fork.

7. 7

   Plate the Dish: Divide salad between two plates and garnish with dried cherries and coriander almonds. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Don’t let covered couscous sit past 10 minutes, as sitting too long can result in clumping. the recipe before you start–we promise it will be time • Bring 1 ½ cups of water to a boil in a small pot