Turmeric-Toasted Couscous
with Roasted Fennel, Grapes, & Herby Tahini
Fennel bulb has a mild anise or licorice flavor, a crisp texture similar to celery, and delicate, feathery fronds. Once roasted, the licorice flavor softens, and the bulb becomes deliciously buttery and caramelized. We pair succulent roasted fennel with juicy roasted grapes and the peppery, citrus notes of turmeric. Stone-ground, nut-free pesto tahini adds a creamy, toasty component, and a drizzle of lemon yogurt brightens this high-protein, sodium-smart meal.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 1 Fennel bulb, trimmed and cut into 1-inch wedges
- 2 carrots, peeled and sliced thin on the bias
- 4 oz red grapes, destemmed
- 1 shallot, peeled and thinly sliced
- 1 tsp ground turmeric
- 1 cup Israeli couscous
- 1/3 cup cashew milk yogurt
- 1 lemon, juiced
- 2 tbsp pesto tahini
- 3 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Preheat oven to 450°F. Combine fennel wedges, carrots, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and roast until crisp-tender, 15 to 18 minutes. Stir in grapes and continue to roast until browned in places, 5 to 7 minutes. (4-servings: use ¼ cup olive oil)
Meanwhile heat 1 tbsp olive oil in medium saucepan over medium heat. Add shallot, just 1 tsp turmeric, and couscous and cook, stirring frequently, until fragrant and shallots are softened, 2 to 3 minutes. Add 1¼ cups water and ¼ tsp salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 12 to 15 minutes. (4-servings: use 2 tbsp olive oil, 2 tsp turmeric, 2½ cups water, ½ tsp salt)
Stir together yogurt, lemon juice, and a pinch of salt and pepper in small bowl. In separate small bowl, whisk together pesto tahini, 2 tbsp warm water, and a pinch of salt. (4-servings: use ¼ cup water)
Smear herby tahini dressing in serving bowls. Divide turmeric-toasted couscous between bowls and top with roasted fennel, carrots, and grapes. Drizzle with lemon yogurt. Enjoy!
SIMILAR RECIPES
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Greek Butter Beans with Lemon Potatoes & Tzatziki
North African Butter Bean Bowls with Carrot Tahini & Spicy Hazelnut Harissa
Mango Glazed Brussels And Chickpeas with Bulgur & Tahini Butter
Moroccan Chickpea Soup with Orzo & Cilantro Gremolata
