Couscous with Fennel & Tomato

Instructions

1. Prepare Oven and Vegetables

   5 min hands-on

   • Preheat the oven to 200°C (400°F).
   • Remove fennel fronds for garnish and slice the bulb into wedges.
   • Place fennel wedges and whole tomatoes on a roasting tray.
   • Drizzle with olive oil, season with salt and pepper, and toss to coat.

2. Roast Vegetables

   20 min waiting

   • Roast fennel and tomatoes for 20–25 minutes until fennel is tender and caramelized and tomatoes are blistered.

3. Prepare Garlic and Couscous

   3 min hands-on

   • Peel and finely slice the garlic.
   • Heat olive oil in a large pot over medium heat.
   • Sauté garlic until fragrant and lightly golden, about 2–3 minutes.

4. Toast and Cook Couscous

   3 min hands-on

   • Add couscous to the pot with garlic, stirring until nutty aroma develops.
   • Pour in vegetable broth and bring to a simmer.
   • Cook couscous according to package instructions, stirring occasionally.

5. Chop Dill

   2 min hands-on

   • Finely chop fresh dill while couscous is cooking.

6. Assemble the Dish

   1 min hands-on

   • Once couscous is tender and broth absorbed or slightly thickened, remove from heat.
   • Divide couscous into serving bowls.

7. Finish with Roasted Vegetables and Garnish

   2 min hands-on

   • Top each bowl with roasted fennel and tomatoes, including roasting tray juices.
   • Garnish with chopped dill, fennel fronds, a pinch of pepper, and a drizzle of olive oil.
   • Cooking tips:
   • For extra flavor, add chili flakes to roasted vegetables or broth.
   • If couscous absorbs too much liquid, add warm vegetable broth.
   • Use high-quality olive oil for drizzling to enhance flavor.
   • Serve immediately for best contrast between warm couscous and juicy vegetables.