Citrus Couscous met gegrilde venkel
Sometimes you can be blown away by a good piece of meat. But that’s no secret to most of you. It happens more often than being blown away by a sidedish. Yet those are at least as important. This citrus couscous salad was one of those sides that managed to blow my mind away! Not only by the delicious citrus flavor brought by the honey pomelo I bought in Lidl. But the pickled lemon pieces were just such a delicious flavour bombs! Those following this blog for a while might know how much I love lemon and lime zeste. These pickled lemons are at least as good (maybe even better). Time to score some vitamins with this delicious side! Don’t forget to check for the grilled lamb chops I served with it.
Disclaimer: Recipe for @lidlBelgium. All opinions shared are personal and honest.
- 250 g couscous
- 90 ml olive oil
- 1 tsp curry powder
- 1 tsp paprika powder
- 1 tsp fennel seeds
- Some twigs of fresh thyme
- 2 sliced onions +-300 g
- 400 ml boiling chicken broth
- 30 g dried cranberries
- 1 piece fermented lemon for 1tsp. zeste and 1 Tbsp juice
- Salt and black pepper at taste
- 15 g mint leaves roughly shredded
- 15 g cilantro leaves roughly chopped
- 1 tsp zeste of a honey pomelo
- 400 g mini cherry tomatoes
- 1 Tbsp. honey
- lemon juice at taste
- 1 Fennel in thick slices
- 2 Tbsp sunflower oil
- 1 cup juice of a honey pomelo
- 1/2 cup juice of the pickled lemons
- 1 bio lemon
- 1/2 cup water
- 1/2 cup lemon juice
- 1 el seasalt
- 2 twigs of thyme
Cut the lemons in small pieces.
Mix the water with the lemon juice and thyme and stir until all salt has dissolved. Add the lemon pieces and put aside for 24hrs.
Cut the fennel in thick slices. Marinate them during at least 1 hr. in the mixture of pomelo and pickled lemon juice.
Baste the fennel with some sunflower oil before grilling them and sprinkle some salt on top. Grill on top of a hot fire until you get a nice char on the surface (don’t burn them).
Add them in thin strips to the citrus couscous salad in the end.
Add some oil to a large pan and bake the curry and paprika powder together with the fennel seeds to release their flavors. Add the couscous and pour the boiling chicken broth on top of it. Mix through thoroughly.
Cover the pan with a thin foil and let the couscous well following the instructions on the package.
Remove the foil and stir thoroughly again. Set aside to cool down while following the next steps.
Take another pan and bake the onion rings. Remove the onion rings and candy the cherry tomatoes by baking them on high heat for 3-4 minutes. Quench them with some honey and lemon juice and bake for another minute. Put aside and sprinkle some salt on top.
Put the onions back in the pan with the dried cranberries and strips of grilled fennel.
Add the couscous to the onion and give a good stir. Chop the fresh herbs (cilantro, mint and pepper) and cut some small dices from the peel of the pickled lemon. Add them all to the bowl and give another stir to make sure all ingredients are equally spread amongst the citrus salad. Taste and add some more salt or pickled lemon juice at taste.