Whole Wheat Couscous, Roasted Fennel, and Dried Cherry Salad

with coriander almonds, kale, and carrots

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Tree Nuts

Calories Conscious
A note about serious food allergies

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
  • 1 Shallot
  • Info
    ½ cup Whole Wheat Couscous
  • Info
    2 oz. Slivered Almonds
  • ½ tsp. Ground Coriander
  • 1½ fl. oz. Champagne Vinegar
  • 3 oz. Matchstick Carrots
  • 2 oz. Dried Cherries
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pan
  • 1 Small Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Roast the Fennel

    Roast the Fennel

    Place fennel quarters on prepared baking sheet. 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. Remove from oven and allow to cool 5 minutes. Once cooled, cut across the width into ¼" slices and set aside.

  • Step 3 - Hydrate the Couscous

    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.

  • Step 4 - Toast the Almonds

    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 ¼ tsp. salt and coriander. Reserve oil and pan for next step.

  • Step 5 - Make the Vinaigrette

    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.

  • Step 6 - Plate the Dish

    Plate the Dish

    Divide salad between two plates and garnish with dried cherries and coriander almonds.