Fennel and Black Olive Couscous

Fennel and Black Olive Couscous
  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 Tablespoons extra virgin olive oil
  • 3/4 cup finely diced onion
  • 2 cups finely diced fennel bulb
  • 1 cinnamon stick
  • 1-3/4 cup Israeli couscous (the larger couscous)
  • 1 large pinch saffron threads
  • 1 teaspoon orange zest
  • 2-1/2 cups chicken broth
  • 1/4 cup chopped Kalamata or other flavorful black olives


1. In a saute pan over moderate heat, cook onions, fennel, and cinnamon stick in olive oil until completely cooked through and soft (about 8-10 minutes). If they brown slightly, this is desirable.

2. Add couscous, saffron, orange zest, and chicken broth. Bring to a boil, reduce heat and simmer until the couscous is soft (about 5 minutes).

3. Remove from heat and stir in olives.

Accompanying recipe: Moroccan Merguez

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