for 4 people

Couscous

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
200 g	Pearl couscous
5 dl	water
1 ¼ dl	cream
¾ tsp	salt
250 g	red cherry tomatoes
1	organic lemon, grated zest and 2 tbsp of juice
a little	pepper

Fennel

½ tbsp	olive oil
250 g	fennel , in 5 mm thick slices
2 pinch	sugar
1 tbsp	butter
¼ tsp	salt
a little	pepper

How it's done

Couscous

Heat the oil in a pan, add the onion and garlic, sauté for approx. 3 mins. Add the couscous and cook briefly. Pour in the water and cream, season with salt, bring to the boil. Add the tomatoes. Reduce the heat, cover and cook over a low heat for approx. 10 mins., stirring occasionally, until al dente. Add the lemon zest and juice, mix and season.

Fennel

Heat the oil in a frying pan. Add the fennel, fry for approx. 5 mins. on each side. Reduce the heat, add the sugar and butter. Turn the fennel, season, serve with the couscous.

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