Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Melissa's Lemony Couscous
By Chef Ida Rodriguez

Melissa's Lemony Couscous

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.