Roast fennel, couscous and cavolo nero salad
2 cloves garlic, crushed
2 tablespoons honey sea salt and cracked black pepper
1kg fennel bulbs, trimmed and thinly sliced 2 tablespoons extra virgin olive oil
½ bunch cavolo nero ( Tuscan kale)
1½ cups (300g) whole-wheat couscous+ 1½ cups (375ml) boiling water
⅓ cup (50g) raisins
2 tablespoons black chia seeds
½ cup (40g) finely grated parmesan, to serve
zesty lemon dressing
⅓ cup (80ml) lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon honey Preheat oven to 200°C (400°F). Place the garlic, honey, salt and pepper in a large bowl and stir to combine. Add the fennel and toss to coat. Place on a large oven tray lined with non-stick baking paper and drizzle over 1 tablespoon of the oil. Cook for 15 minutes or until golden and tender. Place the cavolo nero and remaining oil in a bowl and toss to coat. Place on top of the fennel and cook for 5 minutes or until crispy.
To make the zesty lemon dressing, place the lemon juice, oil and honey in a small bowl and whisk to combine.
Place the couscous and boiling water in a large heatproof bowl, cover with plastic wrap and set aside for 10 minutes. Use a fork to fluff up the grains. Add the raisins, chia seeds and dressing. Toss to combine.
Divide the couscous mixture, fennel and cavolo nero between bowls and sprinkle with the parmesan and pepper to serve. SERVES 4. + Whole- wheat couscous is available from health food stores and specialty grocers.