Couscous With Roasted Fennel And Toasted Almonds

• 1/2 cup just-squeezed orange juice
• 1/3 cup black raisins
• 1 fennel bulb, trimmed and cored and cut into about 16 slim wedges
• 3 tablespoons good quality olive oil, divided
• 1/4 cup almonds
• 1 1/4 cups chicken stock
• 1 cup couscous
• 1 large shallot (or two small), minced
• 1 tablespoon sherry vinegar
• 2 tablespoons fennel fronds, chopped
• 2 pinches salt and freshly ground pepper, plus more to taste
• 1 pinch coarse sea salt, such as Maldon

1. Soak raisins in orange juice until they plump up, about 1 to 2 hours; strain, and set aside
2. Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350u0b0 F oven for about 12 to 15 minutes, until edges are beginning to brown, and the fennel wedges are softening, but still have a little bite.
3. Toast almonds on a separate pan in the oven until lightly browned. Allow to cool. Coarsely chop and set aside.
4. While fennel and almonds are in the oven, bring chicken stock to a boil over high heat. Add couscous, stir, cover, and remove from heat. Let rest for about 15 minutes until all of the stock is absorbed.
5. In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil. Add pepper and salt to taste.
6. Transfer couscous to a serving bowl and fluff with fork. Stir in the orange-soaked raisins and fennel fronds. Toss with enough of the vinaigrette to lightly coat everything-and be sure to include all of the shallot bits.
7. Top with roasted fennel and almonds. Finish with a sprinkling of ground pepper and coarse sea salt.

orange juice, black raisins, fennel bulb, olive oil, almonds, chicken stock, couscous, shallot, sherry vinegar, fennel, salt, salt

Taken from food52.com/recipes/2517-couscous-with-roasted-fennel-and-toasted-almonds (may not work)