Spring
Couscous with Roasted Fennel and Toasted Almonds
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48 Reviews
Mary H.
March 29, 2019
I used currants instead of raisins and heated them in tangelo juice over low heat to create a light syrup, which sweetens and intensifies the orange flavor. I mixed in the currant syrup at the end without straining. Very nice recipe; everyone in my family makes it now. It's also useful as a base recipe, as it invites a lot of variation.
Madeleine
March 22, 2017
Great flavour combination! Thank you for this recipe :). I found I had to cook the fennel for much longer than suggested (roughly 25 minutes), but maybe that's more a matter of personal taste.
salena
June 20, 2016
So sorry I missed this recipe until now. Fennel just came into the farmers' market this week and this way to use it. Reminded me of Sicily: the Arab influence of couscous mixed with the fennel, citrus, raisins, and olive oil that grows there. I liked the almonds but the Sicilians would probably used pignola nuts. Wonderful recipe that can be served at room temperature all summer long. Better late than never.
Ami
April 12, 2015
I swapped the couscous for red quinoa and turned this recipe vegan by cooking the quinoa in the orange juice drained off the raisins. Great flavors!
bia
July 25, 2013
Made with brown basmati rice and topped with grated parmesan - delicious! Thanks so much.
Reeshiez
May 15, 2013
This is the first time I tried a recipe on food52 and it was delicious. Unfortunately I didn't have all the ingredients at hand so I substituted the couscous for quinoa, soaked the raisins in lemon juice instead of water and substituted lemon juice for the vinegar. Loved it! I can't wait to try this again - next time, exactly as written
Cannelloni&Cayenne
July 28, 2012
To be perfectly honest, I felt so indulgent after making this dish - who knew couscous could be so impressive! I love fennel - it has such a unique flavor profile, and I am always on the lookout for different ways to incorporate it into my cooking. Though I omitted the raisins and the almonds, and sub'd veggie stock for the chicken stock, this was the simplest, most delicious meal I have made this summer!
AnnieHynes
March 24, 2012
This was so amazing! Thanks for sharing. Going to be a regular thing at my house!
Jessica M.
March 24, 2012
I'll be trying this as a vegetarian main dish as soon as I can pick up some fennel at the Farmers Market! It looks delicious!
gingerroot
April 15, 2011
I made this tonight, subbing quinoa for couscous (my husband is gluten intolerant) and it was delicious! Thank you for a lovely recipe. I love fennel and all of your additions are perfect.
Jennifer A.
March 24, 2010
Thank you all for the encouraging comments! The wildcard pick was such a wonderful surprise!
lastnightsdinner
March 24, 2010
I've been struggling to find dinnertime inspiration, but I just so happen to have a fennel bulb in the fridge - this is on the menu soon! Thanks for the recipe, and congrats on your Wildcard win!
Jennifer A.
March 28, 2010
Thanks LND ~ If you do have a chance to try the recipe, I hope you enjoy it :)
pierino
March 24, 2010
I like this a whol lot. I mess around with fennel, white grapefruit (pompelmo in Italian) with things like pistachios or pomegranate seeds. Winning combination.
alovess
February 24, 2010
This is a wonderful recipe. The flavour, texture and presentation are delicious! I will definitely add this to the weekly roster of dishes. Many thanks :)
1devo
February 15, 2010
i have started making this on practically a bi-weekly basis. easy, and so delish!
best way to eat the next day:
cold, with a fried egg or two on top!
best way to eat the next day:
cold, with a fried egg or two on top!
lacerise
January 19, 2010
Looks like this is Israeli couscous. Is that right?
Jennifer A.
January 22, 2010
The couscous in the lovely photo by Melanie do look a bit like a smaller version of the Israeli type - in my recipe, I just used the basic wheat variety.
spinthebottleny
January 16, 2010
Just created a hybrid between this recipe and a Marcella Hazan recipe for fish with caramelized fennel. Total winner! Great job -- this is a lovely combination of flavors.
Mammamia
January 14, 2010
Fennel is one of my top favorite foods, either raw in salad, roasted or braised with onion. This is definitely a combination of flavors that I'll enjoy.
Michelle M.
January 14, 2010
Jennifer Ann - This looks delicious, and I can't wait to try it!
Jennifer A.
January 14, 2010
Thanks Porktopursla! Your coucous recipe looks tasty and amazing - I am definitely going to make a go of it before the butternut is gone!
NakedBeet
January 14, 2010
I love the simplicity of ingredients, something you can easily get at the grocer and something I can definitely see myself making during the week.
shayma
January 14, 2010
i love fennel with oranges- and how lovely to find those flavours in this couscous dish. best of luck and wishes to you, jennifer.
AntoniaJames
January 7, 2010
Beautiful! I was hoping someone would submit one with fennel. ;o) Bet this would be great with pine nuts. The orange is a lovely addition. I'm trying this one, soon!
Jennifer A.
January 8, 2010
Thanks Antonia James! Pine nuts is a great idea if almonds are not on hand.
AntoniaJames
March 24, 2010
I just made some savory pine nuts (posted the recipe last night), and we haven't had roasted fennel in a while, so this is now in the queue. Congrats, Jennifer Ann!
Jennifer A.
March 24, 2010
Thank you, AntoniaJames. Your savory pine nuts recipe looks delicious! I am definitely going to give them a try soon.
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