Amanda Hesser is the founder, with Merrill Stubbs, of Food52.com. They create a theme and ask people to contribute recipes. Winners are chosen for each theme and those recipes will end up in their cookbook. One of Amanda's favorites is a couscous salad.
Couscous with Roasted Fennel and Toasted Almonds
Serves 4
Juice from one orange, about 1/2 cup
1/3 cup black raisins
1 fennel bulb, trimmed and cored and cut into about 16 slim wedges
3 Tablespoons good quality olive oil, divided
1/4 cup almonds
1 1/4 cup chicken stock
1 cup couscous
1 large shallot (or two small), minced
1 Tablespoon sherry vinegar
1-2 Tablespoon fennel fronds, chopped
Freshly ground pepper and salt, to taste
1 pinch coarse sea salt, such as Maldon
1) Soak raisins in orange juice until they plump up, about 1 - 2 hours; strain, and set aside
2) Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350 oven for about 12-15 minutes, until edges are beginning to brown, and the fennel wedges are softening - but still have a little bite
3) Toast almonds on a separate pan in the oven until lightly browned; allow to cool; coarsely chop, and set aside
4) While fennel and almonds are in the oven, bring chicken stock to a boil over high heat; add couscous, stir, cover, and remove from heat; let rest for about 15 minutes until all of the stock is absorbed
5) In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil; add pepper and salt to taste
transfer couscous to a serving bowl and fluff with fork; stir in the orange-soaked raisins, and fennel fronds; toss with enough of the vinaigrette to lightly coat everything - be sure to include all of the shallot bits
top with roasted fennel and almonds; finish with a sprinkling of ground pepper and coarse sea salt.
Music Break: Who Knows by Bears