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Side Dish
African
2 servings
10 minutes
10 minutes
1/2 fennel bulb (sometimes called anise), sliced 1/4", fronds reserved
1 teaspoon olive oil
2 cloves organic garlic, minced
1 cup water
1 teaspoon salt
2 Roma Tomatoes, seeded and cut into 1/4 inch dice
1 1/2 tablespoon organic lemon juice, freshly squeezed
1 teaspoon lemon zest, grated
1 cup Couscous with Roasted Garlic
6 dried prunes, cut into 1/3 inch pieces
Heat oil in a large nonstick skillet over moderately high heat until hot.
Reduce heat to low and cook fennel & garlic, 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, (without flavor packet) and prunes.
Cover skillet and let stand 5 minutes. Stir in fennel fronds and season with salt and pepper.
