Couscous with Fennel and Pinenuts
90
Quick, easy and delicious. Serve it as a side dish or a vegetarian main dish by using vegetable broth.
Ingredients
| 1 ½ | tablespoons |
butter
|
|
| 2 | cups |
fennel bulb
cut into 1/4-inch cubes, about 1 large |
* |
| ½ | teaspoon |
fennel seeds
coarsely ground in mortar with pestle or in spice mill |
|
| 2 | cups |
chicken broth, low salt
|
|
| 1 | cup |
water
|
|
| 12 | ounces |
couscous
about 2 cups |
|
| ¼ | cup |
pine nuts
toasted |
|
| 3 | tablespoons |
chives
fresh, chopped |
Directions
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.
