Sort ingredients
ccvv
QR Code
Listen
Pdf2 tablespoons extra-virgin olive oil, plus extra for
drizzling
1 small fennel bulb, 2 tablespoons fronds minced,
stalks discarded, bulb halved, cored, and sliced thin
1 small onion, chopped fine
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or ½ teaspoon
dried
¼ teaspoon fennel seeds, cracked
½ teaspoon table salt
⅛ teaspoon red pepper flakes
1 ⅓ cups water
1 (15-ounce) can cannellini beans, rinsed
5 ounces cherry or grape tomatoes
½ cup pearl couscous
1 ½ teaspoons lemon juice, plus lemon wedges for
serving
1 Heat oil in large saucepan over medium heat until
shimmering. Add fennel and onion and cook until
vegetables are softened and lightly browned, 5 to 7 minutes. Stir in garlic, rosemary, fennel seeds, salt, and pepper flakes and cook until fragrant, about 30 seconds.
2 Stir in water, beans, tomatoes, and couscous and bring
to boil. Reduce heat to medium-low and simmer, stirring
occasionally, until couscous is tender and tomatoes have
burst, 8 to 10 minutes. Stir in lemon juice and fennel
fronds and season with salt and pepper to taste. Transfer to serving bowls and drizzle with extra oil. Serve with lemon wedges.