Herb and spice couscous with fennel and apricot vegetables
Source: https://www.gefu.com/rcp_recipe/herb-and-spice-couscous-with-fennel-and-apricot-vegetables
Total time:
40 Minutes
Ingredients
| 800 | g | Ready cooked Couscous |
| 60 | g | Almond sticks |
| 60 | g | Raisins |
| 800 | g | Fennel |
| 6 | Apricots | |
| 40 | g | Apricot jam |
| 50 | ml | White wine |
| Sunflower oil | ||
| Salt, pepper | ||
| Ras el hannout thyme | ||
| Chives | ||
| Rosemary |
Preparation
Prepare the couscous with half a teaspoon of Ras el Hanout according to instructions.
Toast the almond slivers in a pan without oil. Add the raisins, almond slivers, finely chopped chives and rosemary to the couscous.
Cut off the top thin pieces of fennel and the fennel fronds and cut them into fine strips. Press the remaining fennel and the halved apricots through the RAPIDO slicer.
Sauté the fennel slices on both sides in a pan and set aside. Turn down the heat, sauté the fine fennel strips briefly and pluck the thyme into the pan. Add the apricot jam and white wine and let everything reduce a little. Add the fennel and the apricot slices to the pan and season everything with salt and pepper.
Nutritional values per serving
| Energy | 2.965,0 kJ | |
|---|---|---|
| Calories | 706,0 kcal | |
| Protein | 19,0 g | |
| Fat | 28,0 g | |
| Carbohydrates | 92,0 g |
Organisation
Category
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