Orange, Fennel & Almond Couscous Salad
A vibrant and zesty Mediterranean salad with delicious aniseed notes from the fennel. This is a full-flavoured side dish which is great for summer dining – perfect with grilled chicken or fish.
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.
Arrange the orange slices on a serving plate.
Add the sherry vinegar, olive oil and honey to the orange juice and whisk together. Season with salt.
In another bowl add the fennel slices, mint leaves and rocket, drizzle with a little of the dressing and toss to combine. Add to the couscous and toss together gently. Scatter the couscous and fennel over the oranges and top with the toasted almonds and pomegranate seeds. Drizzle with any remaining dressing and serve immediately.
- 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 Harriott 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