Couscous With Roasted Fennel And Toasted Almonds

By Food52
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juice from one orange, about 1/2 cup

1/3 cup black raisins

1 fennel bulb, trimmed and cored and cut into about 16 slim wedges

3 tablespoons good quality olive oil, divided

1/4 cup almonds

1 1/4 cup chicken stock

1 cup couscous

1 large shallot (or two small), minced

1 tablespoon sherry vinegar

1-2 tablespoon fennel fronds, chopped

freshly ground pepper and salt, to taste

1 pinch coarse sea salt, such as Maldon

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