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CITRUS, COUSCOUS AND ROASTED FENNEL WITH HALLOUMI serves: 4 ACTIVE: 20 MIN TOTAL: 30 MIN 1 small fennel bulb (about 6 oz.), 1. Preheat oven to 400 degrees. 4. Ina skillet over medium heat, add cut into %-inch wedges Line a sheet pan with foil, add fennel remaining oil. Cook halloumi slices tbsp. Schnucks olive oil, divided and drizzle with 1 tbsp. oil. Roast until golden, 1-2 minutes per side. cup Schnucks vegetable stock until tender, 20-25 minutes. 5; live large bowl/'toes together fennal, cup store-bought, uncooked __ 2, Meanwhile, in a small saucepan couscous, oranges, parsley and almonds. roasted garlic-olive oil couscous mix over high heat, bring stock to a Add dressing and gently toss to coat. lemon, juiced . boil. Stir in couscous, cover and let Serve topped with warm halloumi. ee cups Senne Francais rest 5 minutes. Fluff with a fork. ranges in fruit juice, juic eee cndreaerecd: 3. Ina small bowl, whisk together es tap. ground coriander lemon juice, 2 tbsp. reserved mandarin FIBE 8.8-02. pkg. Halloumi cheese, sliced juice, 2 tbsp. oil and the coriander. Season cupitrasi parsley chopped with salt and pepper, if desired tbsp. Schnucks sliced almonds PRO TIP ielemenel Min ciaehterttets OCU CR teen white beans or even grilled Cone AM A ot oR ae LA) Pe Tue aunt cl while lowering cost and still complementing the citrusy couscous and roasted fennel
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