"Confetti" Couscous

Name: "Confetti" Couscous
Ingredients: 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

10 ingredients

8 steps

Ingredients

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

Directions

1

Trim fennel stalks flush with bulb and remove any discolored areas from bulb.
2

Cut bulb into 1/4-inch dice and coarsely chop fronds.
3

Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute diced fennel and garlic, stirring, 1 minute.
4

Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes.
5

Add water and salt and bring to a boil.
6

Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes.
7

Cover skillet and let stand 5 minutes.
8

Stir in fennel fronds and season with salt and pepper.