Meal Kit
Whole Wheat Couscous, Roasted Fennel, and Dried Cherry Salad
with coriander almonds, kale, and carrots
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Whole wheat couscous may not raise any pulses at the mention of its name, but we've got enough ringers in this dish to convince the most skeptical among you. Roasting fennel until it's tender and golden brown brings out its natural sweetness and mellows its anise flavor. Add to that sweet-tart dried cherries to balance a bracing Champagne vinaigrette. Top the whole thing off with bronzed almonds tossed with aromatic coriander, and you've got yourself a healthy vegetarian dish punching way above its weight.
In Your Box (serves 2)
- 1 Fennel Bulb
- 4 oz. Kale
- 3 oz. Matchstick Carrots
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½ cup Whole Wheat Couscous
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2 oz. Slivered Almonds
- 2 oz. Dried Cherries
- 1 Shallot
- 1½ fl. oz. Champagne Vinegar
- ½ tsp. Ground Coriander
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QPGbQr3E
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Calories320
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Carbohydrates46g
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Net Carbs42g
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Fat15g
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Protein11g
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Sodium90mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Small Pot
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim top and bottom of fennel bulb, quarter lengthwise, and remove tough core from each quarter. Stem kale and coarsely chop. Peel and slice shallot into very thin rounds.
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2 Roast the Fennel
Place fennel quarters on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with 1/2 tsp. salt and a large pinch of pepper. Bake 25 minutes, or until fennel is lightly browned and just tender. Remove from oven and allow to cool 5 minutes. Once cooled, cut across the width into 1/4" slices and set aside.
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3 Hydrate the Couscous
Place whole wheat couscous in a large heat-proof bowl (large enough to fit salad) with 1/4 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.
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4 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 toss in a small bowl with 1/4 tsp. salt and coriander. Reserve oil and pan for next step.
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5 Make the Vinaigrette
Return pan with oil to medium-high heat. Add shallots and cook, while stirring, 2 minutes, or until shallots are tender. Remove from heat, add Champagne vinegar, and season with salt and pepper to taste. To mixing bowl with couscous, add shallot vinaigrette, roasted fennel, kale, and matchstick carrots. Toss together to evenly coat. Taste and season with salt and pepper, if necessary.
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6 Plate the Dish
Divide salad between two plates and garnish with dried cherries and coriander almonds.
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