(cooking time: 20 min; 4 servings)


  • Fennel – ½ bulb (about 6 oz)
  • Olive oil – 1 tsp
  • Garlic – 2 cloves, minced
  • Water – 1 cup
  • Salt – 1 tsp
  • 2 plum tomatoes, seeds removed, diced into ¼-in pieces
  • Juice of ¼ lemon
  • Lemon zest – 1 tsp, grated finely
  • Couscous – ¾ cup
  • 6 dried prunes, pits removed, cut 1/3-in small


  • Separate fennel fronds from the bulb. Dice the bulb into ¼-in pieces; chop the stalks coarsely.
  • In a large skillet, heat oil over high heat. Sautee fennel bulb dice with garlic for 1 minute, stirring constantly.
  • Turn heat down to low, cover with a lid and cook for 6 minutes or until the fennel is tender.
  • Add water to fennel, season with salt, bring to boil and remove from heat.
  • Add couscous, tomatoes, prunes, zest and lemon juice. Stir until well combined. Let stand for a 4-5 minutes.
  • Add chopped fresh fennel stalks. Adjust salt, season with pepper and serve.
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