Skip to main content

Braised Fennel with Date Couscous (Vegan)

A simple, aromatic North African-inspired dish full of flavor

30 Min.

Preparation

1. Prepare & sauté the fennel:
Quarter the fennel. Heat the oil in a pan, add the fennel and season with salt. Fry for approx. 5 mins. until golden brown without stirring, then turn and fry for a further 5 mins.

2. Braise the fennel:
Finely chop the garlic and add to the fennel. Deglaze with 75 ml water, cover and braise for 10 minutes over a medium heat.

3. Prepare the lemon couscous:
Chop the dates and place in a bowl with the couscous and salt. Pour over 180 ml boiling water, cover and leave to soak for 7 minutes.

4. Final preparation:
Without the lid, reduce the excess liquid in the pan.Add the soy sauce, turn the fennel and allow to caramelize. Add the lemon juice and pepper to the couscous and loosen well.

5. Serve & enjoy:
Divide the couscous between plates and arrange the fennel on top.

 

Nutritional values per portion (approx.)

Calories: 410 kcal
Protein: 9 g
Fat: 15 g
Carbohydrates: 60 g
Dietary fiber: 8 g

Ingredients:

(2 portions)

For the braised fennel:

  • 2 large fennel bulbs
  • 3 cloves of garlic
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp soy sauce

For the lemon couscous:

  • 150 g couscous
  • 30 g dried dates
  • 1 tsp salt
  • 1 tsp black pepper
  • 30 ml lemon juice

That's how it looks ...

More tasty dishes

© Cornelia Brückner. All rights reserved.