Nadine Horn, Jörg Mayer

Sautéed Fennel with Couscous & Lemon

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Vegan Everything: 100 Easy Recipes for Any Craving... From Bagels to Burgers, Tacos to Ramen
Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

  • About

Fennel, with its delicate anise flavor, is rich in vitamin C and calcium. Fresh fennel should be bright green, with no brown marks on its outer layers. Otherwise it will turn dry and woody when cooked.

Ingredients

  • 1 cup (200 g) instant couscous
  • 2 fennel bulbs (1 <

Method

  1. Bring 1½ cups (360 ml) water to a boil in a small pot. Add the couscous, cover, and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork.
  2. Trim the stalks from the fennel. Chop the fennel fronds and set aside. Quarter the bulbs and cut out the cores. Cut into slices ½ inch (13 mm) thick.
  3. Heat 2 tablespoons of the oil in a sau