Name: Zitronen-Couscous mit geschmortem Fenchel
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 Portionen
Cuisine: Regional
Ingredients: 2 große Knollen Fenchel (ca. 600 g); 3 EL Olivenöl; 1 TL Fenchelsamen; 1/2 TL Salz; 3 Zehen Knoblauch; 2 EL Sojasauce; 2 TL Sumach (optional); 25 g getrocknete Datteln; 150 g Couscous; 1/2 TL Salz; 3/4 TL Orangenzesten (optional); 1/2 TL Zitronenzesten; 30 ml Zitronensaft; 1/2 TL schwarzer Pfeffer

Frischer, zitroniger Couscous trifft auf aromatisch geschmorten Fenchel – ein leichtes, pflanzliches Gericht, das mit Süße, Säure und würzigen Noten perfekt ausbalanciert ist. Schnell gemacht, voll Geschmack und ideal für eine moderne, mediterrane Küche.

Ingredients

2 Portions

2
Fennel bulbs
35 ml
Olive oil
1 TSP
Fennel seeds
3 Toes
Garlic
2 TBSP.
Soy sauce
2 TL
Sumac
25 g
Dates
150 g
Couscous
0.75 TL
Orange zest
0.5 TL
Lemon zest
30 ml
Lemon juice
Salt
Pepper

Required kitchen utensils

Chopping board

Knife

Bowl

Pan

Spoon

Preparation

Preparation time: 5 min.

Preparation time: 20 min.

Total time: 25 min.

1

Cut the fennel bulbs in half through the stalk, put the fennel greens to one side for decoration. Place the halves on the cut side and cut in half again, then cut the quarters into thirds or halves, depending on their size.
2

Pour the oil into a hot frying pan, add the fennel slices, season with fennel seeds and salt and fry for about 5 minutes until golden brown without moving the vegetables much. Turn the fennel and fry for a further 3 minutes.
3

Cut the garlic into slices. Add to the fennel, deglaze with 75ml water and simmer over a medium heat with the lid on for 10 minutes.
4

Meanwhile, dice the dates for the lemon couscous. Place in a sufficiently large bowl with the couscous and salt, pour over 175 ml boiling water, cover with a lid or plate and leave to soak for about 5-7 minutes.
5

Remove the lid from the pan and allow the excess water from the braised fennel to reduce briefly. Season with soy sauce, toss the fennel in it and caramelize over a low heat for 1-2 minutes.
6

Add the orange and lemon zest to the couscous, season with lemon juice and pepper and fold in with a fork or spoon, fluffing up the couscous in the process.
7

Spread the couscous on plates, add the fennel slices and top with fennel greens and sumac.

Nutrition

Per portion

490 kcal

68 g

21 g

13 g

Recipe video

In diesem kurzen Rezeptvideo zeigen wir dir Schritt für Schritt, wie du das Gericht schnell und einfach zubereitest.

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Michael Klemm

Recipe developer

Michael Klemm is a recipe developer at LiveFresh. With his passion for healthy, creative cuisine, he develops innovative and delicious recipes. Let yourself be inspired and discover new ways to enjoy healthier food.

Zitronen-Couscous mit Geschmortem Fenchel

Ingredients

Required kitchen utensils

Preparation

Nutrition

Recipe video

Knusprige Enoki-Pilze auf Frisée-Gemüsesalat

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