Each serving of this delicious couscous contains three serves of vegetables.
In addition, fennel is a good source of heart-friendly nutrients including fibre, vitamin C, folate and potassium, and has anti-inflammatory properties.
Make couscous according to the packet directions without adding salt or oil.
Heat the oil in a large saucepan over a medium-low heat. Add the leek and cook, stirring, for 5 minutes or until soft.
Dissolve the saffron in 2 tablespoons of boiling water. Add to the leek along with the fennel and cook, stirring occasionally, for 5 minutes.
Add the wine, tomato, thyme and bay leaves, then reduce the heat, cover, and simmer until tender, about 5–10 minutes.
Remove thyme sprigs and bay leaves, stir in the couscous and parsley, reheat and serve.
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