Couscous with Fennel and Pinenuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor. Ingredients:
1 1/2 tablespoons butter |
1 large fresh fennel bulb, cut into 1/4-inch cubes (about 2 cups) |
1/2 teaspoon fennel seeds, coarsely ground in mortar with pestle or in spice mill |
2 cups low-salt chicken broth |
1 cup water |
2 cups couscous (about 12 ounces) |
1/4 cup pine nuts, toasted |
3 tablespoons chopped fresh chives |
Directions:
1. Melt butter in large saucepan over medium heat. Add fennel cubes and fennel seeds; sprinkle with salt and pepper. Sauté until fennel cubes are almost tender, about 5 minutes. Add broth and 1 cup water; bring to boil. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes. Fluff with fork; stir in nuts and chives. Season with salt and pepper.
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