for 4 person

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

How it's done

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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