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Healthy

Fennel Couscous

Prep:

20 m

Cook:

20 m

Ready in:

40 m

Yum

Fennel Couscous is a delicious combo of flavors and textures

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Servings: 4

Fennel

½ bulb (about 6 oz)

Olive oil

1 tsp

Garlic

2 cloves, minced

Water

1 cup

Salt

1 tsp

Plum tomatoes, seeds removed, diced into ¼-in pieces

2

Juice of ¼ lemon

Lemon zest

1 tsp, grated finely

Couscous

¾ cup

Dried prunes, pits removed, cut 1/3-in small

6

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 4-5 minutes.
Add chopped fresh fennel stalks. Adjust salt, season with pepper and serve.

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