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Pearled Couscous Salad

Pearled Couscous Salad

with Citrus & Fennel

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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:WheatMilk

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Pearled Couscous

(ContainsWheat)

1 stalk

Celery

1 unit

Orange

1 ounce

Pepitas

¼ cup

Feta Cheese

(ContainsMilk)

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
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2548.056 kJ
Calories609 kcal
Fat26 g
Saturated Fat0 g
Carbohydrate82 g
Sugar0 g
Dietary Fiber9 g
Protein19 g
Sodium0 mg
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
Utensilsarrow down iconarrow down icon
Knife
Bowl
Paring Knife
Pot
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.