Braised Fennel with Couscous & Spinach

Fennel is another underrated vegetable that doesn't seem to get the attention it deserves. In this recipe the fennel is braised in a caper and roasted red pepper "jus" for a tasty finish. **substitute white balsamic vinegar with 2 Tbsp white wine vinegar with 1/2 tsp stirred together until sugar dissolved. Or use rice vinegar or apple cider vinegar.

INGREDIENTS

2 fennel bulbs, stalks removed and quartered

3 cloves garlic, minced

1 tsp dried oregano

1 lemon, zested

1.5 cups vegetable broth

1 cup roasted red peppers, chopped

2 Tbsp capers

1 tsp sugar

2 Tbsp white balsamic vinegar

1 cup couscous

4 oz baby spinach

DIRECTIONS

1. In a large skillet over medium-high heat with 2 Tbsp oil sauté fennel bulb quarters until lightly browned on all sides, approximately 7-8 minutes. Season well with salt and pepper.

2. Push fennel to perimeter of pan. Add 1 tsp oil to center of pan then sauté garlic and oregano for 1 minute. Add vegetable broth, roasted red peppers, capers, white balsamic vinegar, sugar and juice from half the lemon. Bring to a boil, then reduce heat to medium low. Cover and braise fennel, stirring and turning fennel occasionally, for 13-15 minutes.

3. While fennel is cooking, prepare couscous according to package directions. When cooked, stir in chopped spinach and 2 tsp olive oil. Cover and set aside until spinach wilted. Before serving, stir in lemon zest and season with salt and pepper.

4. Serve couscous in bowls topped with 2-3 quarters of fennel. Spoon caper and roasted red pepper jus over fennel.

Recipe adapted from Purple Carrot