Couscous with Vegetables and Fennel
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Couscous doesn't require long steeping; in this recipe, it's brought to life using vegetable broth colored with saffron. A recipe from a popular American restaurant.
Ingredients
- Courgette - 8.5 oz
- Celery stalk - 4.2 oz
- Fennel - 12.7 oz
- Carrot - 7.1 oz
- Water - 1 qt
- Saffron - 0 oz
- Couscous - 12.7 oz
- Frozen green bean pods - 2.8 oz
- Herbs - 0.5 oz
- Broccoli - 3.5 oz
- Leek - 1 piece
- Salt - to taste
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Clean the carrots, leeks, fennel, and celery, then boil them with the addition of saffron.
Step 2
Add the couscous and oil to the prepared vegetable broth and cook until done.
Step 3
Blanch the broccoli and zucchini in boiling salted water for one minute.
Step 4
Arrange the couscous on a plate and garnish with broccoli, zucchini, peas, and herbs.
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