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Citrus couscous

Citrus Couscous salad with grilled fennel

It's not because it's winter time we don't crave for some summer vibes. Citrus fruits should contain lot's of vitamins. But more important they are delicious little tastebombs to bring your food to taste. They are the succes behind this citrus couscous salad. Serve them with a delicious piece of lamb or any other grilled food you prefer.

Ingredients

  • 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

For the candied tomatoes

  • 400 g mini cherry tomatoes
  • 1 Tbsp. honey
  • lemon juice at taste

For the grilled fennel

  • 1 Fennel in thick slices
  • 2 Tbsp sunflower oil
  • 1 cup juice of a honey pomelo
  • 1/2 cup juice of the pickled lemons

Pickled Lemons (quick version)

  • 1 bio lemon
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 el seasalt
  • 2 twigs of thyme

Instructions

Pickled lemons (one day ahead)

  1. Cut the lemons in small pieces.
  2. 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.

For the grilled fennel

  1. Cut the fennel in thick slices. Marinate them during at least 1 hr. in the mixture of pomelo and pickled lemon juice.
  2. 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).
  3. Add them in thin strips to the citrus couscous salad in the end.

For the citrus couscous

  1. 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.
  2. Cover the pan with a thin foil and let the couscous well following the instructions on the package.
  3. Remove the foil and stir thoroughly again. Set aside to cool down while following the next steps.
  4. 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.
  5. Put the onions back in the pan with the dried cranberries and strips of grilled fennel.
  6. 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.

This refreshing citrus couscous salad with pickled lemon is perfect to serve with a delicious piece of grilled lamb. Have a nice meal.