Couscous with Roasted Fennel and Toasted Almonds

Jason found this delicious dish on Food 52 by Jennifer Ann. This is excellent served with chicken or fish. I used the very small couscous.

Ingredients

1/2 cup freshly squeezed orange juice

1/3 cup black raisins
1 fennel bulb, trimmed, cored and
      cut into about 16 slim wedges
3 tablespoons olive oil
1/4 cup almonds
1 1/4 cup chicken stock
1 cup couscous
1 large shallot minced
1 tablespoon white balsamic vinegar
1 - 2 fennel fronds chopped
pepper and salt to taste
sea salt

Directions

Soak 1/3 cup black raisins in 1/2 cup freshly squeezed orange juice for 1 to 2 hours, until they plump up. Strain and set aside.
Toss fennel wedges in 1 tablespoon olive oil, pepper and salt. Spread on a lined baking sheet (line with parchment paper) and roast in oven at 350 degrees F. for approx. 12 - 15 minutes, until edges are beginning to brown and the fennel wedges are softening, but still have a little bite.
Toast almonds on a separate pan in the oven until lightly browned. Allow to cool, coarsely chop and set aside.
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 the stock is absorbed.
In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil, add salt and pepper to taste.
Transfer couscous to a serving bowl and fluff with fork; stir in orange soaked raisins and fennel fronds. Toss with enough of the vinaigrette to lightly coat everything - be sure to include all of the shallot bits. Top with roasted fennel wedges and almonds. Finish with a sprinkling of ground pepper and coarse sea salt.