Confetti Couscous Recipe
½ fennel bulb (or anise)
1 teaspoon olive oil
2 cloves garlic, minced
1 cup water
1 teaspoon salt
2 Roma tomatoes (or plum tomatoes), seeded and diced
1 ½ teaspoon lemon juice
1 teaspoon grated lemon zest
¾ cup couscous
6 dried pitted prunes, diced
Trim fennel stalks down to the bulb and remove and discolored areas and coarsely chop. Heat oil in a large nonstick skillet over high heat until hot. Add fennels and garlic and sauté for 1 minute. Reduce heat to low and cook about 6 minutes or until fennel is soft. Add water and salt and bring to boil. Remove from heat and stir in tomatoes, lemon juice, lemon zest, couscous and prunes. Cover and let stand for 5 minutes. Season with salt and pepper and serve.
Makes 4 Servings
Serving Size: approx. 6 ounces
Nutrients per serving:
Calories: 188
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 560 mg
Carbohydrate: 39 gram
Protein: 5 grams
Dietary fiber: 4 grams
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