Sumac-Roasted Fennel & Beets
with Orange, Walnuts & Feta
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Our Sumac & Garlic seasoning lends a sweet-tart palate to hefty wedges of roasted fennel and beets. Pearl couscous gets creative with sharp scallions, nibbly walnuts and sunny orange sections. For a fitting finish, note the touch of tahini in the vinaigrette and the creamy tang of feta.
We will send you:
- 225g Red beets
- 2 Scallions
- 1 Orange
- 1 Fennel bulb
- 45ml Apple-tahini vinaigrette
- 25g Chopped walnuts
- 165g Multicoloured pearl couscous
- 60g Feta
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Sesame, Soy, Walnuts, Wheat
You will need:
Medium pot
Large pan
Strainer
Peeler
1 or 2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
6 g
Sodium
990 mg
Total Carb
108 g
Sugars
25 g
Protein
26 g
Fibre
16 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Peel and halve the beets; cut into ¼ inch wedges.
- Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges.
- On a lined sheet pan (use 2 sheet pans if necessary), toss with a drizzle of oil, ¾ of the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
Boil the couscous
- Meanwhile, add the couscous to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until tender. Drain and rinse.
- Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Toast the walnuts
- Meanwhile, heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until fragrant.
- Transfer to the bowl of couscous.
Mise en place
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Thinly slice, then roughly chop.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Dress the couscous
- To the bowl of couscous and walnuts, add the orange, white bottoms of the scallions, remaining spices and S&P; stir well.
Plate your dish
- Divide the couscous and vegetables between your plates.
- Crumble the cheese over top.
- Drizzle with the vinaigrette.
- Garnish with the green tops of the scallions. Bon appétit!
