- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1/2 Fennel bulb (sometimes called Anise) sliced 1/4", fronds reserved
- 1 teaspoon Olive Oil
- 2 cloves Organic Garlic minced
- 1 cup Water
- 1 teaspoon Salt
- 2 Plum tomatoes seeded and cut into 1/4 inch dice
- 1 1/2 tablespoon Organic Lemon juice freshly squeezed
- 1 teaspoon Lemon Zest grated
- 1 cup Couscous with Roasted Garlic
- 6 Dried Prunes cut into 1/3 inch pieces
Directions
Heat oil in a large nonstick skillet over moderately high heat until hot. Reduce heat to low and cook fennel & garlic, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil. Remove from heat and stir in tomatoes, lemon juice, zest, couscous, (without flavor packet) and prunes. Cover skillet and let stand 5 minutes. Stir in fennel fronds and season with salt and pepper.
