Sautéed fennel and tomato couscous

Sautéed fennel and tomato couscous

By
From
Moorish
Serves
4
Photographer
Mark Roper

A lovely refreshing lemony couscous dish that can be eaten hot or cold as a tabbouleh-like salad. Use the recipe as a base, and vary the flavourings. Try it with a touch of chilli or use different herbs – tarragon, basil or even plain old parsley would work well. Or, for another lemony dimension, toss through some finely diced preserved lemon.

Ingredients

Quantity Ingredient
150g couscous
1/2 teaspoon salt
200ml boiling water
2 large shallots, sliced
fennel, cored and finely diced
2 tomatoes, finely diced
1 tablespoon fennel leaves, shredded
8 black olives, pitted and sliced
1 tablespoon mint leaves, shredded
1/2 teaspoon dried mint
1 teaspoon sumac
1 lemon, juiced
salt and pepper

Method

  1. Put the couscous and salt into a bowl and pour over the boiling water. Cover and leave for 15 minutes. Fluff up the grains with a fork and add a tablespoon of the olive oil, then cover again and set aside while you cook the vegetables.
  2. Heat the remaining olive oil in a large frying pan and add the shallots and fennel. Sauté over a high heat for a minute, then add the tomatoes, fennel leaves, olives, fresh and dried mint and sumac. Keep the heat up high and stir-fry the vegetables until they start to colour.
  3. Tip in the couscous and mix thoroughly. Sprinkle with the lemon juice, check for seasoning and serve immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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