This sweet and savory Curried Couscous with Apples and Fennel is a delicious combo of flavors and textures.
Hellllooooo friends! Happy Monday. The countdown to spring is on! Are you feelin’ it?
We’re so close. The first day of spring is one week away, although you’d never know it by the temps Mother Nature’s been sending our way. There’s a winter storm warning in effect for tonight into Tuesday in my neck of the woods with expected snow totals of 8-12 inches. UGH! I totally don’t mind snow during the dead of winter, but when we’re one week shy of spring AND we’re already on Daylight’s Savings Time, I’m so not a fan.
So lately, to combat the dreary, chilly, wintry weather, I’ve been trying to whip up some fresh, colorful dishes that scream spring. This Curried Couscous with Apples and Fennel is one of my faves. And if Meatless Monday is your thing, this sweet and savory couscous will totally fit the bill.
It’s a wonderful combo of flavors and textures. It’s got pearl couscous, sauteed fennel, crispy apples, sweet currants, crunchy pistachios and pecans, and it’s all tossed in a spicy curry vinaigrette. It’s nice and hearty, takes less than 30 minutes to make, and it’s full of healthy ingredients. Curry fans, get ready, because you’re going to love this one! Enjoy!
- 3 Tbsp. olive oil
- 2 cups pearl couscous
- 4 cups low sodium chicken broth
- 1 fennel bulb quartered and medium chopped
- 1 large Envy apple cored and diced
- 1/2 cup currants
- 1/3 cup pecans chopped
- 1/3 cup pistachios chopped
- salt and pepper to taste
- 1 Tbsp. fresh parsley finely chopped
- Curry Vinaigrette:
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. curry powder
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cloves garlic minced
- 1/2 cup olive oil
In a medium saucepan, heat 2 Tbsp. olive oil over medium-high heat. Add couscous and cook, stirring often until lightly browned, about 4-5 minutes. Add the broth and bring to a boil. Simmer for 10-12 minutes until the broth has evaporated. Remove from heat and transfer to a large bowl to cool to room temperature. Fluff to separate grains.
While couscous is cooking, add 1 Tbsp. olive oil to a skillet and cook fennel for 8-10 minutes, until softened, stirring often.
Add fennel, apples, currants, pecans and pistachios to couscous. Toss.
Make vinaigrette: In a blender, combine apple cider vinegar, curry powder, salt, pepper and garlic and blend to combine. While the blender is running, slowly add the olive oil. Pour the dressing over the couscous and toss to combine. Sprinkle with chopped parsley. Serve immediately.