My 15-minute meal - Sundried Tomato Couscous with Fennel Salad
Prep time
Total time
Author: Ordinary Vegan
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
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.
Meanwhile, make fennel salad
Fennel Salad
Whisk together lemon juice and olive oil dressing. Add salt and pepper to taste
Grate 2 small fennels
Toss with chopped mint and dressing.
Put couscous on a large plate.
Top the middle with fennel salad. Garnish with caraway seeds or toasted nuts.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/couscous/