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Curried Couscous with Apples and Fennel

Prep Time20 mins
Total Time20 mins
Servings: 4 -6 servings
Author: MaryAnn


  • 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.