Whole Wheat Couscous, Roasted Fennel, and Dried Cherry Salad
with coriander almonds, kale, and carrots
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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.
You Will Need
Before You Cook
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.
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.
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.
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.
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.
Plate the Dish
Divide salad between two plates and garnish with dried cherries and coriander almonds.
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