Grilled Fennel-Couscous Salad

Ingredients

• 0.1 teaspoon pepper black
• 1.5 cups couscous uncooked
• 8 ounce fennel bulb halved
• 0.3 cup parsley fresh chopped
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lemon 
• 1  navel oranges peeled cut into 1/2-inch cubes
• 1 tablespoon olive oil 
• 0.3 cup dry-roasted cashews chopped
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• sauce pan
• grill pan

Directions

1. Place a grill pan coated with cooking spray over medium-high heat. Cook the fennel for 3 minutes on each side or until crisp-tender. Cool 5 minutes, and cut into 1/2-inch cubes.
2. Combine the fennel, the cashews, and the next 7 ingredients (cashews through orange) in a large bowl, and set aside. Bring the water to a boil in a medium saucepan, and gradually stir in couscous.
3. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork.
4. Combine couscous with fennel mixture, and toss well.
5. Serve chilled or at room temperature.