Stuffed fennel

Stuffed fennel

Total: 1 hr 30 min. | Active: 45 min.
vegetarian
Nutritional value / person: 255 kcal
, Fat: 15 g
, Carbohydrate: 19 g
, Protein: 8 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the fennel

2 fennel
½ tbsp olive oil
¼ tsp salt
a little pepper

Filling

50 g couscous
3 dried figs, finely chopped
¼ tsp salt
½ dl water, boiling
1 tbsp olive oil
1 red pepper, diced
1 beef tomato (e.g. Oxheart), diced
100 g feta, crumbled
2 tbsp basil, finely chopped
2 tbsp peppermint, finely chopped
2 tsp Dukkah (spice mix)
¾ tsp salt
a little pepper
1 tbsp olive oil
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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To prepare the fennel

Trim the fennel, separate the two larger, outer sections and place in the prepared dish with the centres facing up. Drizzle with oil, season. Finely chop the remainder of the fennel.

Filling

Mix the couscous, figs and salt in a bowl, pour hot water over the top, cover and leave to absorb for approx. 5 mins. Heat the oil in a non-stick frying pan. Stir fry the chopped fennel and pepper for approx. 10 mins., mix into the couscous along with the tomato, feta and herbs, season. Stuff the fennel halves with the filling, drizzle with oil.

To roast

Approx. 45 mins. in the lower half of an oven preheated to 180°C.

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