coucous-with-orange

30 min

Fennel and Orange Couscous

In the oven, the fennel caramelises into delicious soft strips with only a hint of its liquorice flavour. The hazelnuts become extra crunchy and together with the fresh oranges it's a light and satisfying mix of flavours. This simple recipe could also be served as a salad.

Ingredients

4 servings

300 g
2
1
2
100 g
100 g

Pearl couscous
Fennel
Zucchini
Oranges
Hazelnuts
Feta

1 L
10 g

Bouillon (vegetable)
Fresh mint

Prep

10 min

  1. Pre-heat oven to 220 degrees C
  2. Cut away the fennel stalks and the root and cut like an onion into medium thick strips
  3. Cut zucchini into halved slices
  4. Cut feta into 1 cm cubes

Cook

20 min

oven

Spread fennel and zucchini on a baking sheet, add feta cubes and hazelnuts on top

Add salt and pepper and drizzle with plenty of olive oil ~20 min

soupPan

Cook pearl couscous in bouillon

Follow the instructions of the couscous ~10 min

Cut oranges in 1-2 cm cubes and cut the mint leaves

Mix all ingredients before serving and add some salt and pepper if needed

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