Ordinary Vegan 10 Minute Plant-Based Meal – Fennel Salad On a Bed of Couscous

Sundried Tomato Couscous with Fennel Salad

Not much in the fridge today so I did a mash-up of Middle Eastern & Italian cuisine, and made something quick and savory.  The simple couscous is flavored with sun-dried tomatoes and the refreshing fennel salad with lemon and caraway seeds. Fennel is one of my favorite aromatic vegetables and adds a refreshing crispness to the salad. The combination of the two somehow worked. This would also make a nice side dish. Next time I would probably add some fresh peas into the couscous. Hope you enjoy this delicious, easy, plant-based vegan recipe as much as I did.

My 15-minute meal - Sundried Tomato Couscous with Fennel Salad
 
Prep time
Total time
 
Author:
Recipe type: Main or Side
Serves: 4
Ingredients
  • 1½ cups of couscous
  • 2 cups of water
  • 5 tablespoons of tomatoe paste (or make your own with 7 sundried tomatoes in oil, 2 cloves of garlic, 2 tbsp veggie broth & teaspoon lemon juice - put into food processor and process into paste)
  • pinch of salt and fresh ground black pepper
Fennel Salad
  • 2 small fennel bulbs
  • Handful of mint, chopped
  • 3 teaspoons of caraway seeds toasted
  • 1 lemon squeezed of juice
  • 1 tablespoon olive oil
  • pinch of salt and fresh ground pepper
Instructions
Couscous
  1. Boil 2 cups of water. Put couscous into a bowl and pour the water over. Add the tomato paste, stir and cover the bowl with a plate for 10 minutes.
  2. Meanwhile, make fennel salad
Fennel Salad
  1. Whisk together lemon juice and olive oil dressing. Add salt and pepper to taste
  2. Grate 2 small fennels
  3. Toss with chopped mint and dressing.
  4. Put couscous on a large plate.
  5. Top the middle with fennel salad. Garnish with caraway seeds or toasted nuts.

 

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