Serves 2 as a main course, 4 as a side dish
1 ½ T salted butter
1 fennel bulb, cored and cut into thin slices or ½ pieces, several fronds reserved
1 cup whole wheat couscous
1 cup vegetable broth
¾ cup water
¼ cup pine nuts, toasted
1 blood orange, supremed
Salt and pepper, to taste
Melt butter in pot; add fennel bulb, salt and pepper and sauté until fennel starts to soften, approximately 5 minutes.
Add broth and water and bring to a boil.
Add couscous, cover pot and remove from heat for about 10 minutes. Fluff with fork.
Mix in pine nuts and blood orange pieces. Separate into bowls and top with Pecorino Romano to your liking and fennel fronds for garnish.
I used a saucier pan, which is perfect for a dish like this. If you don’t have one, use a small sauce pan.