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Pearled Couscous Salad
Pearled Couscous Salad

Pearled Couscous Salad

with Citrus & Fennel

Recipe Development Team
Recipe Development TeamPublished on February 05, 2015
3.6
(269 customers rated)

Fennel and orange is a classic flavor combo. Pearled couscous is the perfect base for refreshing herbs, salty feta, and crunchy pepitas.

Tags:
Veggie
Allergens:
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

¾ cup

Pearled Couscous

(Contains: Wheat)

1 stalk

Celery

1 unit

Orange

1 ounce

Pepitas

¼ cup

Feta Cheese

(Contains: Milk)

1 bunch

Parsley

1 bunch

Fennel

1 sprig

Mint

1 unit

Red Onion

1 unit

Veggie Stock Concentrate

2 tablespoon

White Wine Vinegar

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving
Calories609 kcal
Energy (kJ)2548.1 kJ
Fat26 g
Carbohydrate82 g
Dietary Fiber9 g
Protein19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Knife
Bowl
Paring Knife
Pot

Instructions

Cut the fennel
1

Halve, peel, and thinly slice half the onion. Slice the celery as thin as possible. Halve the fennel lenghtwise and remove the core. Then, thinly slice widthwise. Finely chop the mint and parsley.

Cut the orange
2

Working over a bowl, zest the orange and peel it by running your knife between the white pith and the flesh with a small paring knife. Then, cut the orange into segments by holding the orange in one hand and with the other, cut along both sides of the membranes to release the segments. Squeeze the remaining orange to collect any extra juice for the dressing. Tear the segments into bite sized pieces.

3

Heat one tablespoon olive oil in a pot over medium heat. Add half the sliced onion to the pan. Season with salt and pepper. Cook, tossing, for 4-5 minutes, until soft.

4

Meanwhile, toss remaining sliced onion in a bowl with the white wine vinegar; set aside.

Cook couscous
5

When the onion is soft, add the couscous to the pot and toss until toasted, 1-2 minutes. Add the stock concentrate and 2 cups water to the pot, bring to a boil, then reduce to a simmer until couscous is al dente, 8-10 minutes. Drain any excess liquid.

Mix salad ingredients
6

Meanwhile, in a bowl, combine couscous, orange zest, orange juice, orange segments, fennel, celery, mint, parsley and as much pickled red onion as you like. Toss and season with salt and pepper.

7

Drizzle with 1 tablespoon of olive oil and a sprinkle of feta and pepitas.

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