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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 fennel bulb, sometimes called anise (6 ounces) |
1 teaspoon olive oil |
2 garlic cloves, minced |
1 cup water |
1 teaspoon salt |
2 plum tomatoes, seeded and cut into 1/4-inch dice |
1 1/2 tablespoons fresh lemon juice |
1 teaspoon freshly grated lemon zest |
3/4 cup couscous |
6 dried pitted prunes, cut into 1/3-inch pieces |
Directions:
1. Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
3. Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
4. Stir in fennel fronds and season with salt and pepper.
5. Each serving has about 184 calories and 2 grams fat. Nutritional analysis provided by Gourmet
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