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Categories     Vegetable     Side     Fennel     Spring     Summer     Couscous     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/2 fennel bulb, sometimes called anise (6 ounces)
1 teaspoon olive oil
2 garlic cloves, minced
1 cup water
1 teaspoon salt
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
3/4 cup couscous
6 dried pitted prunes, cut into 1/3-inch pieces


  • Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.
  • Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.
  • Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.
  • Stir in fennel fronds and season with salt and pepper.

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