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Ingredients
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240 milliliters
water
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180 grams
couscous
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1
lemon
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1
bulb of fennel
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1 bunch
fresh mint
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1 to 2 tablespoons
olive oil
Directions
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Preheat the oven to 350° F (180° C).
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Add the water to a medium-sized saucepan, add a pinch of salt, and bring to the boil.
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Pour the couscous into a large bowl, then add the boiling hot water and cover the bowl with cling film or a lid.
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Set to one side and leave to steep for 5 to 10 minutes, until the couscous has absorbed all the water.
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Meanwhile, thinly slice the lemon, lay the slices out on a roasting dish, and set in the oven for 5 to 10 minutes, until the edges begin to soften.
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Roughly chop the fennel and the mint. Uncover the couscous and fluff it up with a fork, then add the fennel and the mint, tossing them all together like a salad.
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Add the hot roasted lemon slices, drizzle with oil, and toss once again before serving.
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