Orange, Fennel & Almond Couscous Salad
A vibrant and zesty Mediterranean salad using our Lemon, Mint & Parsley Couscous. This is a full-flavoured side dish with delicious aniseed notes from fennel and citrus freshness of orange. Great for summer dining – perfect with grilled chicken, fish or halloumi.
Method
Peel the orange over a bowl to catch any juice. On a board carefully cut around the orange to remove any excess pith. Slice the orange into thin circles and pour any juice from the board into the bowl and set aside.
Prepare the couscous according to the packet instructions and fluff with a fork. Set aside.
Add the sherry vinegar, olive oil and honey to the orange juice and whisk together. Season with salt.
Arrange the orange slices on a serving plate and drizzle over a little of the dressing.
In another bowl add the fennel slices, mint leaves and rocket, drizzle with a little of the dressing and toss to combine. Add the couscous and toss together gently. Spoon the couscous and fennel over the oranges and top with the toasted almonds and pomegranate seeds. Drizzle with some remaining dressing and serve immediately.
Ingredients
- 1 bulb of fennel, shaved or sliced thinly
- 1 large orange
- a handful of mint leaves
- a handful of fresh rocket or watercress
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
- 1 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp runny honey
- a handful of flaked almonds, toasted
- pomegranate seeds, to decorate
- sea salt