Beetroot and fennel couscous

Recipe from: 6/3/2004 12:00:00 AM

Ingredients 7
Servings 6


  • 350
    vegetable stock
  • 2
    bay leaves
  • 6
    spring onions, finely chopped
  • 1
    fennel bulb, diced
  • 300
  • 2
    cooked beetroot, diced
  • salt and freshly ground black pepper to taste


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.


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