What type of food do you like for lunch? Are you a sandwich person, salad person or leftover queen? I’m a combination of the last two.
This Mandarin, Treviso and Fennel Couscous Salad has been my lunch the last few days. I’ve mentioned before that I love couscous salads, and this is my new favourite.
Each week I receive my farm box I love seeing what fruit and vegetables are inside to inspire me. Last week it was Treviso and I was inspired to use it to create a delicious and healthy lunch. Treviso is a variety of radicchio that has long cylindrical shaped leaves, similar to an endive. Treviso is related to radicchio but is not quite as bitter as radicchio. Interestingly, the bitter compound in radicchio and treviso is said to have sedative and pain killer properties.
So, for my couscous salad the slightly bitter treviso is paired with thinly sliced fennel stalks, spring onions, mandarins and couscous and dressed in a honey, lemon and mustard dressing. The final touch is chopped hazelnuts and fennel fronds. It’s delicious, healthy and colourful.
So tell me, what type of things do you have for lunch?
10 minsPrep Time
5 minsCook Time
- 200g of couscous
- 250ml of hot vegetable stock
- 6 Treviso leaves, shredded
- 2 fennel stalks, sliced
- 3 mandarins, peeled and segmented
- 3 spring onions, finely sliced
- 1/4 cup of hazelnuts, roughly chopped
- fennel fronds
- HONEY MUSTARD DRESSING:
- 2 tbs of olive oil
- 1 tbs of freshly squeezed lemon juice
- 3 tsp of honey
- 2 tsp of Dijon mustard
- salt and pepper to taste
- Place the vegetable stock in a saucepan and bring to the boil. Remove from the heat and place the couscous in a large bowl and pour the hot stock over the top. Stir to combine and then cover with cling film and set aside for 10 minutes.
- To make the dressing, combine all of the ingredients in a mini food processor and process to combine. Alternatively combine the ingredients in a glass jar and shake until combined.
- Using a fork carefully fluff up the couscous. Add the treviso, spring onions, fennel and mix to combine. Add the dressing and stir through. Divide between 2 plates and top with the mandarin segments, hazelnuts and fennel fronds.