Mary Miso - Recipes for every day - Cookbooks
Fennel:
2 fennels, cut in strips
1 tomato, diced
100ml white wine
50ml white balsamico
50ml water
2 table spoons butter
1 tea spoon fennel seeds
salt and pepper
Couscous:
2 cups couscous
2 cups vegetable stock
1 bay leaf
1 table spoon olive oil
salt and pepper
1 cup sour cream (180g)
Preheat the oven to 180°C (circulating air).
Fennel:
Put all the ingredients in a baking pan, season with salt and pepper, mix it and cover with tinfoil. Bake 45 minutes. Remove the tinfoil and cook another 15 minutes.
Couscous:
Put the couscous in a bowl. Boil the vegetable stock, add to the couscous and mix well. Cover the bowl and let couscous soak. Add olive oil und season with salt and pepper.
Arrange the fennel on top of the couscous, and serve with sour cream.
