Middle-eastern Spiced Fennel Salad
with Greek style cheese and sweet chili drizzle
Fennel is an oft-underutilised ingredient that adds amazing flavour to any dish. Here, it's flavoured with warming Middle Eastern spices to bring out its natural bite.
Tags:
Super Quick
•Veggie
Allergens:
Cereals containing gluten
•Wheat
•Sesame
•Mustard
•Milk
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Fennel
150 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: Soya, Egg, Lupin, Mustard)
5 grams
Mint
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 pack(s)
Chickpeas
1 sachet(s)
Vegetable Stock
1 unit(s)
Orange
1 sachet(s)
Sweet Chilli Sauce
100 grams
Greek Style Cheese
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)3201 kJ
Energy (kcal)765 kcal
Fat25.9 g
of which saturates9.8 g
Carbohydrate106.8 g
of which sugars29.8 g
Dietary Fiber15.7 g
Protein31 g
Salt4.2 g
Potassium628.1 mg
Calcium112.7 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Sieve
•Pot with Lid
Cooking steps
1
- Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice.
- Drain and rinse the chickpeas in a sieve.
3
- Place a pan (preferably non-stick) over high heat with a drizzle of oil.
- Once hot, add the chickpeas, Middle Eastern spice mix and fennel. Fry until fennel is softened, 8-10 mins. Season to taste with salt and pepper.
- Meanwhile, zest the orange and juice half of it and cut the rest into small pieces.
- Pick the mint leaves and roughly chop (discard the stalks).
4
- Toss the drained couscous with half the mint leaves, half the orange zest and fried fennel.
- Season to taste with salt, pepper, and orange juice.
- Divide between bowls and serve topped with a drizzle of sweet chilli sauce.
- Finish with a crumbling of Greek style cheese and garnish with remaining orange zest and mint.
