Chef Britt Rescigno’s Couscous Salad

Chef Britt Rescigno’s Couscous Salad is a masterclass in balance—sweet, salty, and citrusy in perfect harmony. Tender couscous is tossed with briny olives, toasted pine nuts, and rehydrated dried fruit for layers of flavor and texture. Shaved fennel and fresh parsley bring brightness and lift, while a lemony olive oil dressing ties everything together. It’s a refreshing side or light main that celebrates simple ingredients prepared with finesse.

Total Time: 15 minutes

Servings: 4–6

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Ingredients

• 2 cups instant couscous

• 1/2 cup black olives, halved

• 1/2 cup green olives, halved

• 1/2 cup golden raisins, rehydrated

• 1/4 cup dried currants, rehydrated

• 1/2 cup toasted pine nuts

• 1/4 cup parsley, chopped

• 2 bulbs fennel, trimmed and shaved thin

• 2 lemons, juiced

• 3/4 cup extra virgin olive oil

• salt to taste

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Instructions

1. Cook couscous according to package instructions.

2. In a dry sauté pan at medium heat, toast pine nuts until golden brown. Stir frequently to avoid burning.

3. Rehydrate raisins and currants by adding enough boiling water to cover and allow them to soak for 20 minutes. Once rehydrated, discard liquid.

4. To a large bowl, add shaved fennel, chopped parsley, the juice of two lemons and salt to taste. Allow to set for 15 min. After 15 min, add olive oil and mix well.

5. Add all other ingredients to the bowl of fennel. Stir to combine, and season to taste.