Turmeric-Toasted Couscous
with Roasted Fennel, Grapes, & Herby Tahini Dressing
Buttery, caramelized roasted fennel; juicy, roasted grapes; and the peppery, citrus notes of turmeric make this couscous dish a real show-stopper. Stone-ground, nut-free pesto tahini adds a creamy, toasty component, and a drizzle of lemon yogurt brightens this high-protein, sodium-smart meal.
INGREDIENTS
- 1 fennel bulb, trimmed and cut into 1-inch wedges, fronds minced (divided)
- 2 carrots, peeled and thinly sliced on the bias
- 4 oz red grapes, destemmed
- 1 shallot, peeled and thinly sliced
- 1 tsp ground turmeric
- 1 cup pearl couscous
- 1/3 cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 1 lemon, juiced
- 2 tbsp pesto tahini
- 1/4 cup olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Combine just the 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-serving meal: use ¼ cup olive oil)
Heat 2 tbsp olive oil in medium saucepan over medium heat. Add shallot, turmeric, and couscous and cook, stirring frequently, until fragrant and shallots are softened, 2 to 3 minutes. Add 1¼ cups water and ½ tsp salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 12 to 15 minutes. (4-serving meal: use ¼ cup olive oil, 2½ cups water, 1 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-serving meal: use 4 tbsp warm 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 and sprinkle with fennel fronds. Enjoy!
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