World Cuisine

Couscous with Orangey Fennel and Courgette

cook 30 mins
  • 2 tablespoons olive oil
  • 1–2 teaspoons aniseed seeds
  • grated rind of 1 orange
  • 2 fennel bulbs, trimmed and cut into quarters
  • juice of 2 oranges
  • 1 courgette, halved and sliced lengthways
  • 15 g (1/2 oz) butter
  • 1 tablespoon runny honey
  • 1 tablespoon orange blossom water
  • salt and pepper
  • 1/2 orange, thinly sliced, to garnish
  • 350 g (11 1/2 oz) couscous
  • 1/2 teaspoon salt
  • 400 ml (14 fl oz) warm water
  • 2 tablespoons olive oil
  • 15 g (1/2 oz) butter, in small pieces
  • Prepare and cook the couscous following the 30-minute method on page 134.
  • Meanwhile, heat the oil in a heavy-based frying pan or the base of a tagine, stir in the aniseed and orange rind and cook for 1–2 minutes until fragrant. Toss in the fennel and coat well, then pour in the orange juice. Cover and cook gently for 3–4 minutes.
  • Add the courgette and butter, season and drizzle over the honey. Cover and cook for a further 3–4 minutes until the vegetables are very tender. Remove the lid and bubble up any liquid for 3–4 minutes until slightly caramelized, then pour over the orange blossom water.
  • Spoon the fennel and courgette over the couscous in a shallow serving dish. Drizzle over the caramelized juice and garnish with the orange slices.
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