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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.



  1. Step 1

    Make couscous according to the packet directions without adding salt or oil.

  2. Step 2

    Heat the oil in a large saucepan over a medium-low heat. Add the leek and cook, stirring, for 5 minutes or until soft.

  3. Step 3

    Dissolve the saffron in 2 tablespoons of boiling water. Add to the leek along with the fennel and cook, stirring occasionally, for 5 minutes.

  4. Step 4

    Add the wine, tomato, thyme and bay leaves, then reduce the heat, cover, and simmer until tender, about 5–10 minutes.

  5. Step 5

    Remove thyme sprigs and bay leaves, stir in the couscous and parsley, reheat and serve.




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