Make-Ahead Toasted Whole-Wheat Israeli Couscous with Fennel, Lemon, and Feta

Name: Make-Ahead Toasted Whole-Wheat Israeli Couscous with Fennel, Lemon, and Feta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters small bulb fennel, tops removed, bulb halved and very thinly sliced (about , 3 tablespoons fronds reserved and roughly chopped; 85 grams feta cheese, crumbled; 59 milliliters fresh flat-leaf parsley, roughly chopped; 1 teaspoons honey; 118 milliliters whole-wheat or regular Israeli couscous; 2 servings Kosher salt and freshly ground black pepper; 2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon; 237 milliliters homemade or store-bought low sodium vegetable or chicken broth; 3 Tbsps olive oil; 177 milliliters small red onion, thinly sliced (about; 1 Tbsp unsalted butter

For $3.05 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 555 calories, 15g of protein, and 37g of fat each. Head to the store and pick up kosher salt and pepper, feta cheese, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Mix together fennel and onions with 2 tablespoons olive oil to coat, and season with salt and pepper. Roast on baking sheet, turning occasionally, until crispy on edges, about 25 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Onion

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Baking Sheet

Meanwhile, bring broth to a boil and maintain at a bare simmer. In separate saucepan, melt butter until foamy over medium-high heat, then add couscous and cook until toasted and fragrant, stirring constantly, about 2 minutes.

Ingredients you will need

Couscous

Butter

Broth

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Sauce Pan

Add hot vegetable stock and a pinch of salt, turn heat to low, and cover. Cook until couscous is puffed and liquid is absorbed, about 8 minutes, then let sit off heat, covered, 4 to 5 minutes. Uncover, fluff, transfer to bowl and fold in fennel fronds, parsley and lemon zest.

Ingredients you will need

Vegetable Stock

Lemon Zest

Couscous

Parsley

Fennel

Salt

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Bowl

Whisk together 1 tablespoon olive oil, lemon juice and honey.

Ingredients you will need

Lemon Juice

Olive Oil

Honey

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Whisk

Let roasted fennel and onions cool slightly, then toss with dressing in bowl.

Ingredients you will need

Fennel

Onion

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Bowl

Add vegetables to bowl with couscous, keeping any excess dressing in bowl. Gently stir in feta.

Ingredients you will need

Vegetable

Couscous

Feta Cheese

Equipment you will use

Bowl

Serve warm immediately, or let cool to room temperature and store in airtight container and refrigerate. Reheat in microwave for 45 seconds to 1 minute.

Equipment you will use

Microwave