WEEK 39 WILDCARD WINNER

Couscous with Roasted Fennel and Toasted Almonds

Photography by Melanie Einzig

    BY JENNIFER ANN | SERVES 4

A&M: This is a dish whose simplicity belies its depth of flavor. Its success is dependent on little touches like plumping the raisins in fresh orange juice, incorporating chopped fennel fronds as well as roasted wedges of the bulb itself, and using loads of minced shallot to add sweetness and bite to a basic sherry vinaigrette. Jennifer Ann has you fold all of the ingredients except for the roasted fennel and toasted almonds into the delicate, springy couscous, and then arrange the fennel and almonds over the top for a lovely presentation.

    ¹/₃ cup black raisins

    Juice of 1 orange (about ½ cup)

    1 fennel bulb, trimmed and cored and cut into about 16 slim wedges

    3 tablespoons good-quality olive oil

    Salt and freshly ground black pepper

    ¼ cup whole almonds

    1¼ cups chicken stock

    1 cup couscous

    1 large shallot (or 2 small), minced

    1 tablespoon sherry vinegar

    1 to 2 tablespoons chopped fennel fronds

    Coarse sea salt, such as Maldon

1. Soak the raisins in the orange juice until they plump up, 1 to 2 hours; strain and set aside.
2. Heat the oven to 350°F. Toss the fennel wedges in 1 tablespoon of the olive oil and season with salt and pepper to taste. Spread on a baking sheet lined with parchment paper or aluminum foil and roast for 12 to 15 minutes, until the fennel wedges are softening but still have a little bite and the edges are beginning to brown.
3. Toast the almonds in a separate pan in the oven until lightly browned, 5 to 7 minutes; cool, coarsely chop, and set aside.
4. Meanwhile, bring the chicken stock to a boil in a small saucepan over high heat; add the couscous, stir, cover, and remove from the heat. Let rest for about 15 minutes until all of the stock is absorbed.
5. In a separate bowl, whisk together the shallot and vinegar, then whisk in the remaining 2 tablespoons olive oil; add salt and pepper to taste.
6. Transfer the couscous to a serving bowl and fluff with a fork. Stir in the orange-soaked raisins and the fennel fronds and toss with enough of the vinaigrette to lightly coat everything—be sure to include all of the shallot bits.
7. Top with the roasted fennel and almonds; finish with a sprinkling of ground pepper and a pinch of coarse sea salt.

Photography by Melanie Einzig

    TIPS AND TECHNIQUES

    Jennifer Ann recommends serving this with roast chicken, and we agree. She also says you can use vegetable stock or water to lighten the couscous.

        AntoniaJames says: “Bet this would be great with pine nuts.”

    ABOUT THE COOK

    Jennifer Vandenplas does international patent research in Milwaukee, Wisconsin.

        Her favorite recipe from a cookbook: “Lamb Skewers with Lima Bean Puree and French Feta Salsa Verde from Suzanne Goin’s Sunday Suppers at Lucques.”

        Her favorite entertaining tip: “Always be ready to set a few more places at the table for any last-minute guests.”

    WHAT THE COMMUNITY SAID

    1devo: “I have started making this on practically a biweekly basis. Easy, and so delish! Best way to eat the next day: cold, with a fried egg or two on top!”

Bell-less, Whistle-less, Damn Good French Toast
Photography by Sarah Shatz