Ingredients
-
1 cup pearl couscous (Israeli couscous) pearl couscous1 cup pearl couscous (Israeli couscous)
-
1 bulb fennel, thinly sliced (fronds reserved) fennel1 bulb fennel, thinly sliced (fronds reserved)
-
1 cup cooked chickpeas (or canned, drained and rinsed) chickpeas1 cup cooked chickpeas (or canned, drained and rinsed)
-
1 large orange, peeled and segmented orange1 large orange, peeled and segmented
-
4 radishes, thinly sliced radish4 radishes, thinly sliced
-
1/2 cup fresh parsley, chopped parsley1/2 cup fresh parsley, chopped
-
1/4 cup fresh mint, torn mint1/4 cup fresh mint, torn
-
2 scallions, thinly sliced scallions2 scallions, thinly sliced
-
2 tbsp pomegranate seeds pomegranate seeds2 tbsp pomegranate seeds
-
1/2 tsp sumac sumac1/2 tsp sumac
-
1 lemon, juiced lemon1 lemon, juiced
-
2 tbsp extra virgin olive oil olive oil2 tbsp extra virgin olive oil
-
1 tsp maple syrup maple syrup1 tsp maple syrup
-
1 garlic clove, finely grated garlic1 garlic clove, finely grated
-
Salt and black pepper to taste black pepperSalt and black pepper to taste
Directions
For best texture, slice the fennel and radishes as thinly as possible. Toss salad just before serving to keep ingredients crisp. Adjust seasoning to taste, and feel free to double the herbs for extra freshness. You can substitute pearl couscous with cooked millet or quinoa for a gluten-free option. Sumac adds a tangy, lemony flavor—find it at Middle Eastern groceries. Omit olive oil for an oil-free version.
Steps
|
1
Done
|
Cook pearl couscous according to package instructions. Drain, rinse under cold water, and set aside. |
|
2
Done
|
In a large bowl, combine cooked couscous, sliced fennel (reserve some fronds), chickpeas, orange segments, radishes, parsley, mint, scallions, and pomegranate seeds. |
|
3
Done
|
In a small jar or bowl, whisk together lemon juice, olive oil, maple syrup, grated garlic, sumac, salt, and black pepper until emulsified. |
|
4
Done
|
Pour the citrus-sumac vinaigrette over the salad and toss gently to combine. |
|
5
Done
|
Garnish with reserved fennel fronds and additional pomegranate seeds if desired. |
|
6
Done
|
Serve immediately or chill for 30 minutes for flavors to meld. |
