I had never used fennel as a vegetable before, so I was eager to try it out in a recipe that would compliment it well. Couscous, by virtue of being adaptable to different flavours, was a perfect fit for this recipe. To satisfy our carnivorous souls and also to enhance the flavour, I decided to combine these with some fresh italian sausage.
For this recipe you’ll need:
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ cup sun dried tomatoes
- ½ cup diced olives
- 1 teaspoon dried oregano
- 8½ ounces mild italian sausage, cut into small chunks
- 1 large fennel bulb chopped (keep some fronds for garnishing and discard the rest)
- ½ teaspoon harissa paste
- 2 cups chicken stock
- 1 tablespoon chili flakes
- 1 cup couscous
- salt if needed (depends on the chicken stock you are using, low sodium one would require additional salt on top)
- freshly chopped basil or fennel fronds for garnishing
- Heat the oil over medium heat in a skillet. Add the garlic. Saute for a few seconds and add the fennel.
- Once the fennel turns soft, add the sausage and stir-fry on medium to high heat for a few minutes.
- Add the harissa. When the sausage starts leaving oil and turns dark brown, add the olives, sundried tomatoes, oregano and chili flakes. Cook for a few seconds and then add the chicken stock and salt if required.
- Once it comes to a boil, add the couscous, stir well, and turn off the heat. Cover the pot immediately and let the dish steam for 15 to 20 minutes.
- Fluff the couscous with a fork. It should be soft and fluffy, if not, sprinkle a couple of teaspoons of boiling stock or water over it, cover, and steam for a few minutes. Be careful not to add too much water as it can easily overcook. Garnish with freshly chopped basil or fennel fronds
Serve hot with Tzatziki Sauce(optional). You can find the recipe for Tzatziki here.