Curried Couscous with Apples and Fennel
Peak apple season is upon us folks. This sweet and savory Curried Couscous with Apples and Fennel is a delicious combo of flavors and textures. It's a perfect salad for lunch, dinner or your weekly meal prep!
Servings: 6 servings
Ingredients
- 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. coarse kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 cloves garlic, finely minced
- 1/2 cup olive oil
Instructions
- 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.