Time 10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Combine orange juice,lime juice,salt and pepper. Whisk in 3 Tbls olive oil and set aside. Quater the fennel bulbs length wise and slice thinly. Place in a bowl and add the sliced onion and radishes. Toss in some of the dressing,then add the watercress and rocket. Serve the salad on the butter lettuce. Looks very pretty served in individual glass bowls.
Time 15m Yield 6 Number Of Ingredients 9 Steps:
Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
More about “moroccan fennel salad recipes”
Time 35m Yield 4 serving(s) Number Of Ingredients 17 Steps:
Combine spices with pepper and 1/4 teaspoon of salt. Season chicken to coat both sides. Preheat large nonstick skillet, add olive oil. Cook chicken breasts about 5 minutes each side. Remove chicken and keep warm. Add the fennel and onions to the pan and saute for 7 mnutes or so. The fennel should be tender but not mushy. If the pan appears to be too dry, add a tablespoon of water. Should be enough to moisten without steaming the vegetables. Boil two cups of water with 1/4 teaspoon of salt. Add couscous to water and turn off heat. Cover and let sit for 5 minutes. Fluff the grains before serving. Add juice, broth and the last 1/4 teasppon salt and bring to a boil for about 1 minute. Add constarch mixed in 1 tablespoon of water. Stir until it just begins to thicken, about 2-3 minutes. Add chicken and chopped fennel , cook 2 more minutes. Spoon coucous onto plate, with chicken and fennel and onions. Spoon portion of sauce on top.
