Greek Couscous with Fennel & Tomatoes

My sister-in-law discovered this recipe, made with shrimp (Food Network magazine 3/2013). I omitted the shrimp for a fast, filling, veggie lunch!

Ingredients
1 c. whole-wheat couscous
2 tbsp. extra virgin olive oil
pinch of red pepper flakes
1 pt. grape tomatoes, quartered
1 small bulb fennel, halved, cored & sliced
2 cloves garlic, minced
1/3 c. dry white wine or vermouth
1-15 oz. can chickpeas, rinsed and drained
2 scallions, sliced
2 tbsp. fresh dill, chopped
1/2 c. Israeli feta, crumbled

Directions
Prepare couscous by boiling 1 cup of water, adding couscous, turning off the heat, and covering. Set aside. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add fennel, cook for a few minutes, then add red pepper flakes, and garlic. Cook until slightly more tender, then add tomatoes. Once the veggies are tender, add the wine, bring to a simmer, then add chickpeas and another 1/3 cup of water. Cook, stirring occasionally, until chickpeas are slightly softened. Turn off the heat, add scallions and dill.

Fluff couscous with a fork. Layer couscous and veggie mixture into a casserole dish. Top with the feta and transfer to the broiler and broil until golden.

Serves 4 as a side or 2 as a main dish.

Buttermilk Farro Salad

Another one from Heidi Swanson's 101Cookbooks. Farro is all the rage now, so I thought I'd use up some buttermilk while trying to be hip.

Ingredients
1 clove garlic, minced
1/2 tsp. fine grain sea salt
1/2 c. buttermilk
1/8 c. white wine vinegar
1/8 c. extra virgin olive oil
1/8 c. dill, chopped finely
1/4 . chives, chopped finely
3-4 radishes, sliced paper thin
2 small zucchini, sliced paper thin
1/2 bulb fennel, trimmed and sliced paper thin
2 c. farro, cooked and cooled

Directions
Combine garlic and salt on a cutting board. Mash into a paste using the flat side of a knife. Combine in a medium medium jar or bowl with buttermilk and vinegar. Whisk together and let sit for 5 minutes. Gradually whisk in the olive oil, then the herbs.

In a large bowl, gently toss the radishes, zucchini, and fennel with the farro grains. Add the dressing and toss again. Let sit for 10 minutes, taste, and adjust with more dressing and salt, to taste. Serve sprinkled with chives.

Serves 4 as a side.