Fennel and Orange Couscous
In the oven, the fennel caramelises into delicious soft strips with only a hint of its liquorice flavour. The hazelnuts become extra crunchy and together with the fresh oranges it's a light and satisfying mix of flavours. This simple recipe could also be served as a salad.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Ingredients
4 servings
300 g
2
1
2
100 g
100 g
Pearl couscous
Fennel
Zucchini
Oranges
Hazelnuts
Feta
1 L
10 g
Bouillon (vegetable)
Fresh mint
Prep
10 min
- Pre-heat oven to 220 degrees C
- Cut away the fennel stalks and the root and cut like an onion into medium thick strips
- Cut zucchini into halved slices
- Cut feta into 1 cm cubes
Cook
20 min
Spread fennel and zucchini on a baking sheet, add feta cubes and hazelnuts on top
Add salt and pepper and drizzle with plenty of olive oil ~20 min
Cook pearl couscous in bouillon
Follow the instructions of the couscous ~10 min
Cut oranges in 1-2 cm cubes and cut the mint leaves
Mix all ingredients before serving and add some salt and pepper if needed
This is a recipe from the seasonal calendar
