Couscous with Fennel and Pinenuts
Post date
Monday, January 4, 2010 - 14:22
Source of Recipe
Bon Appétit | March 2009
Serves/Makes/Yields
6
Recipe Description
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
Preparation
- 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.
Type of Meal