In addition, fennel is a good source of heart-friendly nutrients including fibre, vitamin C, folate and potassium, and has anti-inflammatory properties.
Ingredients
Directions
-
Step 1
Make couscous according to the packet directions without adding salt or oil.
-
Step 2
Heat the oil in a large saucepan over a medium-low heat. Add the leek and cook, stirring, for 5 minutes or until soft.
-
Step 3
Dissolve the saffron in 2 tablespoons of boiling water. Add to the leek along with the fennel and cook, stirring occasionally, for 5 minutes.
-
Step 4
Add the wine, tomato, thyme and bay leaves, then reduce the heat, cover, and simmer until tender, about 5–10 minutes.
-
Step 5
Remove thyme sprigs and bay leaves, stir in the couscous and parsley, reheat and serve.
Details
- Serves
- 4
- Preparation Time
- 15 mins
- Cooking Time
- 25 mins
Nutrition
- Energy
- 1,222 kJ (292 calories)
- Fat
- 5 g
- Saturated Fat
- 1 g
- Fiber
- 7 g
- Protein
- 10 g
- Sodium
- 70 mg
