This is a one of my favourite quick and easy dinners that you can make during the week. I like food that is healthy makes me feel good and looks pretty. And doesn't require too much prep. Last night's dinner was just that. To make it you will need:
2 Fennel bulbs
Pecans or Almonds
2 Tbs EVOO
Tarragon and Parsley
Vegetable or Chicken broth
Kibbeh or Falafel
Start by slicing the Fennel thin. This recipe is from the fantastic Ottolenghi cookbook minus the spices. Mix the juice of 1 lemon with the EVOO and add roughly chopped Tarragon leaves and Parsley (about 3 Tbs each). Throw in the Fennel, let it sit until you are ready to serve dinner.
Warm up the Kibbeh or Falafel (for vegetarian option) in the oven.
Cook the couscous in the broth according to instructions whilst dry roasting the nuts, 1-2 handfuls chopped, throw the nuts into the cooked couscous, add 1-2 handfuls of dried cranberries.
Arrange everything on a plate and then sprinkle some feta over the fennel and top it off with pomegranate seeds!