A Word From The Cook
“We love to serve Caramelized Fennel Couscous with Baked Salmon & Tarragon Almond Vinaigrette from Personal Chef, Marlena Sherlock of the Lavender Elephant!”
- 2 Cups Israeli Couscous
- 5 Tablespoons extra-virgin olive oil
- 3 Fennel bulbs, trimmed and sliced thin
- 1 Onion, halved and sliced ¼ inch thick
- 1 Apple (Granny Smith works well), peeled, cored, and sliced in ¼ inch thick
- 2 Cloves garlic
- ¼ Cup dry white wine
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 6 oz. Fresh baby spinach (about 6 cups)
- ¼ Cup fresh minced chives
- Salt and pepper to taste
- Serve with Baked Salmon & Tarragon Almond Vinaigrette.
Step 1 – Boil and Drain Couscous
Bring 3 quarts water to a boil in large pot.
Stir in couscous and 1 Tablespoon salt.
Cook until tender, (5-8 minutes).
Drain couscous, return to pot and cover.
Step 2 – Caramelize Fruit and Veggies
In large sauté pan or Dutch oven, heat 2 tablespoons oil over med low heat. Add fennel, onion, apple and salt. Cover and cook, stirring occasionally until vegetables have softened and released their juice, about 10 mins.
Uncover and continue to cook, stirring often, until lightly browned and liquid has evaporated, about 25 mins.
Stir in garlic, lemon zest and cook until fragrant, about 1 minute.
Add white wine and scrape any browned bits from bottom of pan.
Add spinach and cover for 1 minute, until spinach wilts.
Step 3 – Combine Ingredients and Serve
Stir couscous, into caramelized mixture. Add lemon juice, chives and remaining olive oil (approx. 3 tablespoons).
Season with salt and pepper to taste.
Serve warm or at room temperature with lemon wedges. Garnish with the chopped feathery fronds from the fennel.
Serve with Baked Salmon & Tarragon Almond Vinaigrette.