Beetroot and fennel couscous

YOU
6 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

350.00 ml stock — vegetable
2.00 bay leaves
6.00 spring onions — finely chopped
1.00 fennel — bulb, diced
300.00 ml couscous
2.00 beetroot — cooked, diced
0.00 salt and freshly ground black pepper — to taste
Tap for ingredients
Tap for ingredients

Method:

Bring the vegetable stock, bay leaves, spring onions and fennel to the boil in a saucepan.
Sprinkle the couscous on top, stir well and add the beetroot.
Heat for five minutes over low heat. Season with salt and pepper, stir and leave to stand for two minutes before serving.
Spoon into moulds if desired and garnish each with deep-fried beetroot slices.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.