Easy vegan recipe of Fennel Salad on a bed of couscous
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
Author: Ordinary Vegan
Recipe type: Main or Side
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
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
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
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.