• Ingredients: 28
  • Serves: 4
  • Prep: 15 min
  • Bake: 20 min

"confetti" couscous with 1/2 fennel bulb, sometimes called anise, olive oil, garlic cloves, minced, water, salt, plum tomatoes, seeded and cut into 1/4-inch dice, fresh lemon juice, freshly grated lemon zest, couscous, . To make this "confetti" couscous for 4 persons you will need 15 min for preaparation and 20 min for baking.

Ingredients

  • 1/2 fennel bulb, sometimes called anise
  • 1 tsp. olive oil
  • 2 garlic cloves, minced
  • 1 cup water
  • 1 tsp. salt
  • 2 plum tomatoes, seeded and cut into 1/4-inch dice
  • 1 1/2 tbsps. fresh lemon juice
  • 1 tsp. freshly grated lemon zest
  • 3/4 cup couscous
  • 6 dried pitted prunes, cut into 1/3-inch pcs.

For relish

Asparagus

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds.

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  2. Step 2 Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté diced fennel and garlic, stirring, 1 minute.

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  3. Step 3 Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil.

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  4. Step 4 Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes.

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