yield: 6 servings
2 Tbsp olive oil
1 medium bulb fennel, trimmed cored and diced (approx 1 1/2 cups)
1/2 tsp ground sea salt
1 medium clove garlic, minced
2 tsp cumin
1/4 tsp chili powder
1/4 tsp cinnamon
1/4 tsp curry powder
3 roasted red peppers, diced (approx 1 cup)
1 cup low sodium chicken stock
1 cup water
1 cup Israeli couscous (also called pearled couscous)
1/3 tsp dill
Heat the oil in a medium saucepan over medium high heat. Add the fennel, sprinkle with 1/2 tsp salt and cook, stirring until the fennel starts to brown and soften, about 4 minutes. Add the garlic, and cook stirring constantly for 30 seconds. Add the cumin, chili powder, cinnamon, curry and cook for 30 seconds until fragrant. Add the red peppers chicken stock and water, and bring to a boil. Stir in the couscous and reduce heat to medium. Cook, stirring occasionally for 12 minutes or until liquid is mostly absorbed. Reduce heat to low cover and let sit for 5 minutes. Add dill and additional salt (if needed) fluff with fork and serve immediately.
Nutrition Information: Calories: 156 Fat: 5.2g Saturated Fat 0.6g Cholesterol: 0mg Sodium: 353mg Carbohydrates: 25.6g Fiber: 4g Protein 4.9g
This printable recipe from StartingtoSimmer.blogspot.com
