Couscous with Fennel and Pinenuts

Couscous with Fennel and Pinenuts
Author
Katie Kambridge
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
  1. Melt butter in large saucepan over medium heat.
  2. Add fennel cubes and fennel seeds; sprinkle with salt and pepper.
  3. Sauté until fennel cubes are almost tender, about 5 minutes.
  4. Add broth and 1 cup water; bring to boil.
  5. Stir in couscous. Remove from heat; cover and let stand until liquid is absorbed, about 10 minutes.
  6. Fluff with fork; stir in nuts and chives.
  7. Season with salt and pepper. 
     
Type of Meal